Duck Stew in Red Wine

Name: Duck Stew in Red Wine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 170 grams bacon, sliced 1/3 inch thick and cut crosswise into 1/4 -inch strips; 2 bay leaves; 20 black peppercorns, crushed; 5 carrots, thinly sliced; 7 celery ribs, thinly sliced crosswise; 170 grams chanterelles or other wild mushrooms, cut up if large; 237 milliliters chicken stock or canned low-sodium broth; 1 Tbsp finely chopped chives or flat-leaf parsley; 59 milliliters all-purpose flour; 2 bottles full-bodied red wine, such as Syrah; 1 head garlic, halved crosswise, plus 1 peeled clove; 8 juniper berries; 3 Tbsps olive oil; 12 smalls cipolline or pearl onions, peeled; 6 servings Salt and freshly ground pepper; 10 shallots, thinly sliced; 0 teaspoons sugar; 9 thyme sprigs; 1 Tbsp tomato paste; 4 Tbsps unsalted butter; 6 servings Water; 2 yellow onions, cut into 1/2 -inch chunks; 3 kilograms ducks, preferably Muscovy (about each)

You can never have too many main course recipes, so give Duck Stew in Red Wine a try. This recipe serves 6. One portion of this dish contains approximately 70g of protein, 235g of fat, and a total of 2539 calories. Head to the store and pick up chicken stock, celery ribs, juniper berries, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Remove the legs from the ducks and cut them into drumsticks and thighs.

Ingredients you will need

Chicken Drumsticks

Duck

Remove the whole breasts on the bone. Split each breast down the center, then cut the breasts in half crosswise through the bones.

Ingredients you will need

Bone

Cut off and discard as much of the fat from the carcass as possible. Chop the back and neck bones into 2 or 3 pieces. Season the duck pieces and the reserved bones with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Duck

Arrange the duck pieces and bones in a large, deep stainless steel roasting pan. Scatter the shallots, carrots, yellow onions, celery, peppercorns, juniper berries, bay leaves and 8 of the thyme sprigs on top.

Ingredients you will need

Juniper Berries

Yellow Onion

Fresh Thyme

Peppercorns

Bay Leaves

Shallot

Carrot

Celery

Whole Duck

Equipment you will use

Roasting Pan

Pour the red wine over the meat and bones, cover with plastic wrap and refrigerate overnight. Turn the duck and bones in the marinade a few times.

Ingredients you will need

Marinade

Red Wine

Whole Duck

Meat

Wrap

Equipment you will use

Plastic Wrap

Preheat the oven to 42

Equipment you will use

Oven

Remove the duck pieces and bones from the marinade and pat dry. Strain the marinade in a colander; reserve the liquid and vegetables separately.

Ingredients you will need

Vegetable

Marinade

Whole Duck

Equipment you will use

Colander

In a large skillet, heat 2 tablespoons of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the drained vegetables and the head of garlic, season with salt and pepper and cook over high heat until the liquid evaporates and the vegetables start to brown. Reduce the heat to moderate and cook, stirring often, until the vegetables are evenly browned, about 8 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Garlic

Remove from the heat.

Return all of the duck to the casserole and add the tomato paste, stirring to coat.

Ingredients you will need

Tomato Paste

Whole Duck

Sprinkle with the remaining 2 tablespoons of flour and stir to lightly brown the flour.

Ingredients you will need

All Purpose Flour

Add the vegetables from the skillet and the reserved marinade and bring to a simmer. Cover with a round of parchment paper and a lid and braise in the oven for 1 1/4 hours; skim off the fat every 20 minutes or so.

Ingredients you will need

Vegetable

Marinade

Equipment you will use

Baking Paper

Frying Pan

Oven

Meanwhile, in a small saucepan, combine the cipolline onions with the chicken stock, sugar, 1 tablespoon of butter and the remaining thyme sprig and garlic clove. Season with salt and pepper. Cover with a round of parchment paper and simmer over low heat until the onions are tender, about 20 minutes.

Ingredients you will need

Salt And Pepper

Chicken Stock

Whole Garlic Cloves

Butter

Onion

Sugar

Thyme

Equipment you will use

Baking Paper

Sauce Pan

Remove from the heat.

Pour 2 inches of water into a small saucepan, add the bacon and bring to a boil; drain and pat dry.

Ingredients you will need

Bacon

Water

Equipment you will use

Sauce Pan

In a large skillet, melt the remaining 1 tablespoon of butter over moderate heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the bacon and cook, tossing, until lightly browned.

Ingredients you will need

Bacon

Add the chanterelles, season with salt and pepper and cook, stirring occasionally, until tender, about 8 minutes; keep warm.

Ingredients you will need

Salt And Pepper

Chanterelle Mushrooms

When the duck is done, transfer the drumsticks, thighs and breasts to a serving bowl. Strain the contents of the casserole through a coarse strainer set over a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids. Skim the fat from the red wine sauce.

Ingredients you will need

Chicken Drumsticks

Red Wine

Sauce

Whole Duck

Equipment you will use

Sieve