Red Wine Duck Stew
Ingredients
- 4 pcDuck leg (whole)
- 2 tbspDuck fat (melted)
- 2 pcYellow onion (sliced)
- 3 pcCarrot (thickly sliced)
- 2 pcGarlic (minced)
- 30 gWheat flour (for dusting)
- 500 mlRed wine (full-bodied)
- 1 pcBouquet garni (fresh)
- 1 pinchGray sea salt
- 1 pinchBlack peppercorns (ground)
- 300 mlVeal stock concentrate (liquid or reconstituted)
Method
Duck meat that falls off the bone, swimming in a short, dark, and glossy sauce. The powerful scent of reduced wine and thyme heralds a dish with character.
- 1
In a hot pot with duck fat, brown the legs. The skin must be crispy and golden on all sides. Remove and set aside.
- 2
Toss the onions and carrots into the hot fat. Let them color slightly until tender. Add the garlic at the end so it doesn't burn.
- 3
Return the duck, sprinkle with flour (singer), and stir to cook the flour for one minute. Pour in the red wine and scrape the bottom of the pot to release the juices.
- 4
Add the veal stock and bouquet garni. Bring to a boil, then reduce heat to minimum. Cover and simmer gently until the meat is meltingly tender.
- 5
If the sauce is too thin, remove the lid and let reduce for a few minutes. It should be velvety and coat the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Don't rush the browning of the duck: that's where all the flavor is created.
- If you have time, prepare it the day before; reheating concentrates the aromas.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Flavors improve over time.
