Duck Civet

Name: Duck Civet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 20 whole black peppercorns, crushed; 5 mediums carrots, peeled, trimmed, and thinly sliced; 5 ribs celery, peeled, trimmed, and cut crosswise into 1-inch-thick pieces; 6 servings Coarse salt and freshly ground white pepper; 2 dried bay leaves; 3 bottles dry red wine; 2 Tbsps all-purpose flour; 2 Tbsps finely chopped fresh chives or fresh flat-leaf parsley; 8 sprigs fresh thyme; 10 cloves garlic, peeled; 1 Juice of orange; 8 juniper berries; 3 kilograms Muscovy or Long Island (Pekin) ducks; 2 inches wide strips orange zest (pith removed); 12 shallots, peeled, trimmed, thinly sliced, and rinsed; 57 grams thick-sliced bacon, cut into 1/4-inch-wide strips; 1 Tbsp tomato paste; 2 Tbsps unsalted butter; 1 Tbsp vegetable oil

You can never have too many main course recipes, so give Duck Civet a try. This recipe covers 52% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 2321 calories, 65g of protein, and 218g of fat each. If you have thyme, tomato paste, celery, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes around 45 minutes.