Duck With Vinegar Sauce Recipe
Ingredients
| 2 4 1/2- to 5-pound ducks, partially thawed in refrigerator (ice crystals should remain) | ||
| 1/2 pound slab bacon, cut into pieces 1 X 1/3 inch | ||
| Dried tarragon | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| 1/3 cup Sherry wine vinegar or fine wine vinegar, or to taste | ||
| Unsalted butter | 2 Tablespoon | |
| Shallot | 7 Tablespoon, coarsely chopped | |
| All purpose flour | 2 Tablespoon | |
| 2 cups duck Demi-glace | ||
| Creme fraiche | 1 Cup (16 tbs) | |
| Freshly cooked and buttered noodles | ||
Directions
Disjoint ducks; prick skin well.
Saute legs in large nonstick pan, pricking skin frequently to remove as much fat as possible, until golden brown, about 15 minutes.
Turn and let cook another 5 minutes.
Remove legs.
Pour off fat.
Add breasts and cook until golden.
Remove.
Add bacon pieces to pan and cook until well browned.
Remove and set aside separate from duck.
Discard fat.
Return legs to pan skin side up; top with breasts.
Sprinkle with tarragon, salt and pepper.
Add vinegar.
Cover pan with foil, then lid.
Braise slowly until thighs are tender, about 30 to 45 minutes.
Remove and discard skin and any excess fat.
Arrange pieces in serving casserole and keep warm.
Skim fat from pan and reserve cooking juices.
For sauce, melt butter in medium saucepan over medium heat.
Add shallot and saute briefly.
Sprinkle with flour and cook, stirring constantly for 1 to 2 minutes, to make a light roux.
Add demi-glace and cooking juices and simmer gently.
Blend in Creme Fraiche and continue simmering (do not boil) until sauce is reduced and flavorful.
Taste and add more tarragon or vinegar if desired.
Add half of bacon pieces to duck.
Add sauce and toss well.
Sprinkle with remaining bacon.
Saute legs in large nonstick pan, pricking skin frequently to remove as much fat as possible, until golden brown, about 15 minutes.
Turn and let cook another 5 minutes.
Remove legs.
Pour off fat.
Add breasts and cook until golden.
Remove.
Add bacon pieces to pan and cook until well browned.
Remove and set aside separate from duck.
Discard fat.
Return legs to pan skin side up; top with breasts.
Sprinkle with tarragon, salt and pepper.
Add vinegar.
Cover pan with foil, then lid.
Braise slowly until thighs are tender, about 30 to 45 minutes.
Remove and discard skin and any excess fat.
Arrange pieces in serving casserole and keep warm.
Skim fat from pan and reserve cooking juices.
For sauce, melt butter in medium saucepan over medium heat.
Add shallot and saute briefly.
Sprinkle with flour and cook, stirring constantly for 1 to 2 minutes, to make a light roux.
Add demi-glace and cooking juices and simmer gently.
Blend in Creme Fraiche and continue simmering (do not boil) until sauce is reduced and flavorful.
Taste and add more tarragon or vinegar if desired.
Add half of bacon pieces to duck.
Add sauce and toss well.
Sprinkle with remaining bacon.
Chef
