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Poultry


5 lb Duck (boned)-reserve bones and skin
1 cup selery
1 cup onions
1 cup carrots
1 tsp thyme
2 bay leaf
8 peppercorns
6 parsley stems
1 cup flour
1 Tbsp garlic chopped
1/4 cup shallot
1/4 cup flour
1 cup Merlot
2 cups duck stock

1. Cut duck into 1" chunks
2. Brown bones in oven, transfer to stockpot, cover with cold water. Bring to boil and remove scum. Add celery, onions, carrots, thyme, bay leaf, peppercorns and parsley. Simmer for 4 hours. Strain and chill overnight.
3. In cast iron skillet cook duck skin until it renders its fat and becomes crisp (45 minutes). Place cooked skin on paper towel and reserve. Discard all but 1/8" of the duck fat.
4. Dredge duck in seasoned flour and brown in the duck fat (remove duck to casserole dish). Add chopped garlic and shallots to pan and saute briefly. Add flour to pan and brown.
5. Deglaze pan with Merlot and duck stock. Bring to boil, season and adjust thickness.
6. Strain sauce over duck meat in casserole dish. Cover and bake in oven at 350 until tender (about 45 minutes).

Unrated