Duck with Red Wine
|Duck||6 Pound (3 Kilogram)|
|Red wine||1⁄4 Pint (Bouzy, 150 Milliliter / 2/3 Cup)|
|Mushrooms||4 Ounce, chopped (100 Grams / 1/4 Pound)|
|Shallots||2 , peeled and chopped|
|Freshly ground black pepper||To Taste|
Rinse and dry duck inside and out with kitchen towel.
Prick skin all over with a skewer to allow fat to escape when cooking.
Season well with salt and pepper.
Place in a roasting tin on a high shelf in the oven, pre-hcatcd to 220°C/Gas Mark 7/425°F.
After 15 min reduce temperature to 180°C/Gas Mark 4/350°F.
The French prefer their duck pink and, indeed, it is delicious, particularly when served with this rich wine sauce.
When pricked with a skewer, the juices should run out slightly pink (about 2 hr.).
If you prefer duck cooked a little more, cook until the juices run clear (between 2 1/2-3 hr.).
When ready, remove duck from pan and allow to sit for 20 min.
Skim fat, and reserve all pan juices.
Deglazc the roasting pan with red wine, and add thejuices from the duck.
Bring to the boil, and allow to reduce, then add mushrooms and shallots.
Season well, and simmer for 5 min.
Meanwhile, carve the breast into thin slices.
Arrange on a platter, along with legs, wings, thighs, and serve with sauce au Bouzy separately.