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Duck Stewed In Red Wine

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  Duck carcass 2 (Including Legs, Wings, Necks, Giblets)
  Onion 1 , roughly chopped
  Diced carrot 1⁄2 Cup (8 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Unsalted chicken stock 2 Cup (32 tbs)
  Full bodied dry red wine 1⁄2 Liter (Half Bottle)
  Parsley sprigs 3
  Fresh thyme sprig 1
  Bay leaf 1
  Cracked black peppercorns 1⁄2 Teaspoon
  Flour 2 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
  Minced shallot 1⁄4 Cup (4 tbs)

1 The first day: Preheat the oven to 400 degrees farenheit. Remove excess fat from the legs. Skin the necks and cut them into 2-inch lengths. Remove the tips from the wings. Set legs, neck pieces, giblets, and trimmed wings aside in the refrigerator.
2 Remove all skin and fat from the carcass. The skin and fat can be rendered to provide an excellent cooking fat for other dishes; otherwise, discard it. You are now left with the skinned carcass and wing tips of the two ducks.

3 With a heavy knife or cleaver, chop each carcass into half a dozen pieces. Scatter the pieces in a roasting pan with the onion, carrot, and celery, and roast until nicely browned, about 30 minutes.
4 In a stockpot or a large saucepan, transfer roasted duck bones and vegetables . Pour the chicken stock and wine into a roasting pan and stir to deglaze, then add to the stockpot.
5 Add parsley, thyme, bay leaf, and pepper. Bring stock to a boil, reduce heat, and simmer for 45 minutes to 1 hour. Strain the finished stock and discard the bones and vegetables. (Recipe may be completed to this point a day ahead of braising the duck and several days ahead of serving.)
6 Combine flour, salt, and pepper. ,dredge duck pieces in flour and shake off the excess. Heat oil or fat in a large ovenproof casserole and brown the duck pieces well, a few at a time, remove them when they are browned.
7 When all the duck pieces have been removed, scatter in shallot, add stock, and bring to a simmer, stirring constantly to loosen any bits of flour stuck to the pan. Dice giblets and add them to the sauce.
8 Return duck pieces to the sauce, cover, and cook over low heat or in a 250 degrees farenheit oven until the duck is tender, about 1 hour. Let the stew cool uncovered, then refrigerate overnight.
9 On the serving day: Preheat the oven to 250 degrees farenheit. Remove and discard all fat fromthe surface of stew. Bake the stew until meat is thoroughly reheated, about 1 hour. Skim off any remaining fat, taste, and correct the seasoning if necessary.

10 Serve over polenta or slices of hearty bread.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
90 Minutes

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