Main courses/ Autumn

Barbary duckling with red wine sauce

Barbary duckling with red wine sauce

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Serves: 4 Preparation: 60 minutes

Ingredients

  • 2 oven-ready Barbary ducklings
  • 400 ml red wine duckling stock
  • 400 ml veal stock
  • 4 bay leaves
  • 2 onions
  • 2 garlic cloves, crushed
  • 2 sprigs of thyme
  • 130 g celeriac
  • 2 carrots
  • 40 g chilled butter
  • Salt and freshly ground black pepper

Instructions

1

Preheat the oven to 180°C.

2

Wash and peel the vegetables and cut into small pieces.

3

Using a sharp knife, remove the duckling thighs and breasts.

4

Season with salt and pepper.

5

Place the thighs in a small casserole dish with the vegetables and spices and place in the oven for 60 minutes, checking regularly until they are cooked.

6

Remove from the oven and set aside.

7

Heat a grill pan and place the duckling breasts on it with the skin side down.

8

Cook for around 8 minutes.

9

Then turn them over and cook for 2 more minutes.

10

Remove from the pan and set aside on a warm rack.

11

Reduce the duckling stock by half, then add the veal stock and reduce by half again.

12

Remove from the heat and stir in the cold butter with a whisk.

13

Cut the breasts into thin slices and arrange on a warm plate with the thighs.

14

Top with the sauce and serve immediately.

Notes

If your sauce is too thin, you can thicken it by adding a little cornflour. It can also be flavoured with a dash of raspberry vinegar. This dish is delicious served with fried polenta and apple purée.

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