Red Wine Duck Stew

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.

• Prep: 25 min
• Cook: 105 min
• Difficulty: Medium
• Calories: 794
• Protein: 71 g
• Carbs: 15 g
• Fat: 37 g

Ingredients

• 4 pc Duck leg ( whole )
• 2 tbsp Duck fat ( melted )
• 2 pc Yellow onion ( sliced )
• 3 pc Carrot ( thickly sliced )
• 2 pc Garlic ( minced )
• 30 g Wheat flour ( for dusting )
• 500 ml Red wine ( full-bodied )
• 1 pc Bouquet garni ( fresh )
• 1 pinch Gray sea salt
• 1 pinch Black peppercorns ( ground )
• 300 ml Veal stock concentrate ( liquid or reconstituted )

Instructions

1. Browning the duck

   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. Sweating the garnish

   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. Dusting and deglazing

   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. Simmering

   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. Reducing the sauce

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Flavors improve over time.