Duck With Vinegar Sauce
|Ducks||5 Pound, partially thawed in refrigerator, ice crystals should remain|
|Bacon slab||1⁄2 Pound, cut into pieces 1 x 1/3 inch|
|Dried tarragon||2 Teaspoon (Or To Taste)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Sherry wine vinegar/Fine wine vinegar||1⁄3 Cup (5.33 tbs) (Or To Taste)|
|Unsalted butter||2 Tablespoon (1/4 Stick)|
|Chopped shallot||7 Tablespoon|
|All purpose flour||2 Tablespoon|
|Duck demi glace||2 Cup (32 tbs)|
|Creme fraiche||1 Cup (16 tbs)|
|Buttered noodles||1 Cup (16 tbs)|
Disjoint ducks; prick skin well.
Saute legs in large nonstick pan, pricking skin frequently to remove as much fat as possible, until golden brown, about 15 minutes.
Turn and let cook another 5 minutes.
Pour off fat.
Add breasts and cook until golden.
Add bacon pieces to pan and cook until well browned.
Remove and set aside separate from duck.
Return legs to pan skin side up; top with breasts.
Sprinkle with tarragon, salt and pepper.
Cover pan with foil, then lid.
Braise slowly until thighs are tender, about 30 to 45 minutes.
Remove and discard skin and any excess fat.
Arrange pieces in serving casserole and keep warm.
Skim fat from pan and reserve cooking juices.
For sauce, melt butter in medium saucepan over medium heat.
Add shallot and saute briefly.
Sprinkle with flour and cook, stirring constantly for 1 to 2 minutes, to make a light roux.
Add demi-glace and cooking juices and simmer gently.
Blend in Creme Fraiche and continue simmering (do not boil) until sauce is reduced and flavorful.
Taste and add more tarragon or vinegar if desired.
Add half of bacon pieces to duck.
Add sauce and toss well.
Sprinkle with remaining bacon.