Barbary duckling with red wine sauce
- 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
Preheat the oven to 180°C.
Wash and peel the vegetables and cut into small pieces.
Using a sharp knife, remove the duckling thighs and breasts.
Season with salt and pepper.
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.
Remove from the oven and set aside.
Heat a grill pan and place the duckling breasts on it with the skin side down.
Cook for around 8 minutes.
Then turn them over and cook for 2 more minutes.
Remove from the pan and set aside on a warm rack.
Reduce the duckling stock by half, then add the veal stock and reduce by half again.
Remove from the heat and stir in the cold butter with a whisk.
Cut the breasts into thin slices and arrange on a warm plate with the thighs.
Top with the sauce and serve immediately.
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.