Duck Stewed In Red Wine Recipe
Ingredients
| Legs, wings, necks, giblets, and carcasses of 2 ducks | ||
| 1 onion, roughly chopped | ||
| 1/2 cup each diced carrot and celery | ||
| 2 cups unsalted chicken stock | ||
| Half bottle dry, full-bodied red wine | ||
| Parsley sprigs | 3 | |
| Thyme sprig | 1 | |
| Bay Leaf | 1 | |
| 1/2 teaspoon cracked black peppercorns | ||
| Flour | 2 Tablespoon | |
| Ground pepper | 1 To taste | |
| Shallot | 1/4 Cup (16 tbs), minced | |
| Salt | To Taste | |
Directions
GETTING READY
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.
MAKING
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.
SERVING
10 Serve over polenta or slices of hearty bread.
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.
MAKING
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.
SERVING
10 Serve over polenta or slices of hearty bread.
Chef
