Braised Wild Duck Recipe
Ingredients
| Oven-ready wild ducks - 4 (one-pound each) | ||
| Salt | 2 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Lean salt pork - 1/4 pound, diced | ||
| Onions | 1 Cup (16 tbs), finely chopped | |
| Celery | 1/2 Cup (16 tbs), finely chopped | |
| Dry red wine | 1 1/2 Cup (16 tbs) | |
| Chicken stock | 1 1/2 Cup (16 tbs), canned | |
| Water | 1 Cup (16 tbs) | |
| Bay leaves | 2 Small | |
| Whole Cloves | 4 | |
| Butter | 4 Tablespoon | |
| Shallots | 1/4 Cup (16 tbs), finely chopped | |
| Flour | 1/2 Cup (16 tbs) | |
| Fresh orange peel - 2 tablespoons finely grated | ||
| Brandy | 1/4 Cup (16 tbs) | |
Directions
GETTING READY
1. Preheat the oven to 325 °.
To prepare the ducks :
2. Wash them briefly under cold running water and pat them completely dry inside and out with paper towels.
3. With a sharp heavy knife cut off the wing tips and discard them.
4. In a cup combine 1 teaspoon of the salt and 1/2 teaspoon of the pepper and sprinkle the cavities of the ducks dividing the seasoning evenly among them.
MAKING
5. In a heavy 10- to 12-inch skillet, fry the salt pork over moderate heat until it is crisp and brown and has rendered all its fat.
6. Remove the dice from the pan and discard them.
7. In the fat remaining in the skillet brown the ducks, two at a time.
8. With tongs turn the birds frequently and regulate the heat so that they color richly and as evenly as possible without burning.
9. In a heavy casserole arrange the ducks side by side large enough to hold them comfortably and equipped with a tight-fitting lid.
10. To the skillet add the onions and celery and cook over moderate heat stirring frequently, for about 5 minutes until they are soft but not brown.
11. Bring to a boil over high heat adding the wine, chicken stock, water, bay leaves and cloves scraping in any browned particles clinging to the bottom and sides of the pan.
12. With a rubber spatula, scrape the entire contents of the skillet over the ducks.
13. Cover the casserole tightly and braise the ducks in the middle of the oven for about 1 hour until their drumsticks feel soft when prodded with a finger and transfer to a platter.
14. Set fine sieve over a bowl and strain the cooking liquid, pressing down hard on the onions and celery to extract all their juices before discarding the pulp, the bay leaves and the cloves.
15. Let the liquid rest for a few minutes, then skim off and discard the surface fat.
16. In a heavy 3- to 4-quart saucepan, melt the butter over moderate heat.
17. As the foam begins to subside, fry the shallots and stir for 2 or 3 minutes, until they are soft but not brown.
18. Add the flour and mix well.
19. Stirring the mixture constantly with a wire whisk, pour in the strained cooking liquid and cook over high heat, still stirring, until the sauce comes to a boil, thickens lightly and is smooth.
20. Reduce the heat to low and simmer for about 5 minutes to remove any taste of raw flour.
21. Stir in the grated orange peel, the remaining teaspoon of salt and 1/2 teaspoon of black pepper.
FINALIZING
22. In a small saucepan over low heat, warm the brandy ignite it with a match and pour it flaming into the sauce.
23. Slide the pan back and forth until the flames die, then taste the sauce for seasoning.
24. With a small sharp knife, remove the skin from the ducks, cut the meat off the bones into large pieces and discard the skin and bones.
25. Add the meat to the sauce and simmer over low heat for a few minutes until the pieces of duck are heated through.
SERVING
26. Serve the braised wild ducks at once from a deep, heated platter.
1. Preheat the oven to 325 °.
To prepare the ducks :
2. Wash them briefly under cold running water and pat them completely dry inside and out with paper towels.
3. With a sharp heavy knife cut off the wing tips and discard them.
4. In a cup combine 1 teaspoon of the salt and 1/2 teaspoon of the pepper and sprinkle the cavities of the ducks dividing the seasoning evenly among them.
MAKING
5. In a heavy 10- to 12-inch skillet, fry the salt pork over moderate heat until it is crisp and brown and has rendered all its fat.
6. Remove the dice from the pan and discard them.
7. In the fat remaining in the skillet brown the ducks, two at a time.
8. With tongs turn the birds frequently and regulate the heat so that they color richly and as evenly as possible without burning.
9. In a heavy casserole arrange the ducks side by side large enough to hold them comfortably and equipped with a tight-fitting lid.
10. To the skillet add the onions and celery and cook over moderate heat stirring frequently, for about 5 minutes until they are soft but not brown.
11. Bring to a boil over high heat adding the wine, chicken stock, water, bay leaves and cloves scraping in any browned particles clinging to the bottom and sides of the pan.
12. With a rubber spatula, scrape the entire contents of the skillet over the ducks.
13. Cover the casserole tightly and braise the ducks in the middle of the oven for about 1 hour until their drumsticks feel soft when prodded with a finger and transfer to a platter.
14. Set fine sieve over a bowl and strain the cooking liquid, pressing down hard on the onions and celery to extract all their juices before discarding the pulp, the bay leaves and the cloves.
15. Let the liquid rest for a few minutes, then skim off and discard the surface fat.
16. In a heavy 3- to 4-quart saucepan, melt the butter over moderate heat.
17. As the foam begins to subside, fry the shallots and stir for 2 or 3 minutes, until they are soft but not brown.
18. Add the flour and mix well.
19. Stirring the mixture constantly with a wire whisk, pour in the strained cooking liquid and cook over high heat, still stirring, until the sauce comes to a boil, thickens lightly and is smooth.
20. Reduce the heat to low and simmer for about 5 minutes to remove any taste of raw flour.
21. Stir in the grated orange peel, the remaining teaspoon of salt and 1/2 teaspoon of black pepper.
FINALIZING
22. In a small saucepan over low heat, warm the brandy ignite it with a match and pour it flaming into the sauce.
23. Slide the pan back and forth until the flames die, then taste the sauce for seasoning.
24. With a small sharp knife, remove the skin from the ducks, cut the meat off the bones into large pieces and discard the skin and bones.
25. Add the meat to the sauce and simmer over low heat for a few minutes until the pieces of duck are heated through.
SERVING
26. Serve the braised wild ducks at once from a deep, heated platter.
Chef
