Duck With Cabernet Sauce
|Duck||3 1⁄2 Pound, defrosted if frozen (1 In Number)|
|Yellow onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), sliced|
|Carrots||2 , chopped|
|Celery stalks||2 , chopped|
|Whole thyme||1⁄4 Teaspoon|
|Whole bay leaf||1|
|Black pepper||1⁄8 Teaspoon, freshly ground|
|Tomato paste||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Red wine||2 1⁄2 Cup (40 tbs) (Preferably Cabernet)|
|Chicken soup stock/Canned broth||1 1⁄2 Cup (24 tbs) (Do Not Use Bouillon)|
|Glace de viande||1 Tablespoon|
Remove the loose fat that is to be found around the tail section of the duck and render the fat by gently cooking it in a small saucepan, along with a tablespoon of water.
The fat will turn liquid.
Be sure not to have the heat too high or you will burn the fat.
A medium-low should do.
Remove the cracklings or brown fat solids and discard.
Set the rendered fat aside.
Remove both breasts of the duck.
Use a very sharp paring or boning knife and simply begin at the breastbone and gently pull away the meat while stroking the bones with the knife.
Trim any extra skin but leave the breast skin attached.
Remove the leg and thigh in one piece.
Set the breasts and the leg and thigh pieces aside.
With a cleaver or with kitchen shears, cut the duck carcass into 8 or 10 pieces.
Place in a roasting pan and roast for 35—40 minutes in a 400° oven, or until the bones and carcass are browned a bit.
Remove from the oven and add the liquid fat to the rendered fat.
Save the fat for later use with a confit.
Heat a 2- to 3-quart heavy saucepan and add 3 tablespoons of the rendered fat.
Saute the yellow onion, garlic, carrots, and celery until they just begin to brown.
Add the thyme, bay leaf, pepper, tomato paste, and red wine.
Place the roasted bones in the pan and add the water, wine, and stock.
This should just cover the bones.
Otherwise, add a little more wine and stock.
Bring to a boil, turn down the heat, and gently simmer this for 3 hours, covered.
Drain the stock through a sieve or strainer and discard all solids.
Return the stock to the saucepan and reduce by one half or more.
It should be thick and very rich.
Add the glace de viande and correct the seasonings.
I am sure that you will not need more salt.
Place the leg pieces, skin side up, on a broiler rack.
Roast in a 400° oven for 15 minutes and then add the breasts.
Continue roasting for 20 more minutes.
Place a puddle of the sauce on each person's plate.
Slice the breasts very thin and arrange in the sauce.
Separate the leg from the thigh and serve along with the breasts.
You may wish salt with this, but I doubt it.
Serve with German Dumplings, Vegetables North Beach, and a green salad with Garlic Dressing.