Portuguese Stewed Duck
Ingredients
- 4 pcDuck leg (whole)
- 2 pcOnion (thinly sliced)
- 2 pcCarrot (sliced into rounds)
- 150 gSmoked lardons
- 100 gChorizo (thickly sliced)
- 3 pcGarlic (crushed)
- 500 mlRed wine
- 1 tbspWheat flour
- 2 tbspExtra virgin olive oil
- 2 pcBay leaf
- 1 pcThyme (sprig)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcPiri-piri chili (finely chopped)
Method
Tender duck legs falling off the bone, coated in a rich red wine reduction. The chorizo and bacon provide a smoky depth that complements the richness of the duck.
- 1
In a Dutch oven with olive oil, brown the duck legs skin-side down first. The skin should become brown and crispy, rendering some of its fat.
- 2
Remove the duck. In the same fat, add the sliced onions, sliced carrots, bacon lardons, and sliced chorizo. Sauté until the vegetables are tender and the juices color the bottom.
- 3
Sprinkle the flour over the garnish. Stir for 1 minute to cook the flour, then pour in the red wine. Vigorously scrape the bottom with a wooden spatula to loosen the juices.
- 4
Return the duck to the pot. Add the crushed garlic, bay leaf, thyme, and piri-piri. Cover and simmer over very low heat. The sauce should reduce until it coats the spoon.
Frequently asked questions
How do you get this dish right?
- Don't over-salt at the beginning: bacon and chorizo release a lot of salt as the sauce reduces.
- If the sauce is too thin at the end, remove the meat and reduce over high heat for a few minutes.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. The sauce will gelatinize, so reheat gently.
