Braised Duck

Whole Duck, deconstructed and Braised in a Red Wine Sauce

AuthorSara Bojarski Prep Time: 0:40:00
Cook Time: 3:30:00
Total Time: 4:10:00
Serving Size: Serves 2 Ingredients
  • 5 lbs Whole Duck
  • Salt and Pepper
  • 1 Cups chopped roughly Carrot
  • 1/2 chopped roughly Onion
  • 3 smashed Garlic Cloves
  • 1/2 Cups Pinot Noir Red Wine
  • 8 Sprigs Thyme
  • 1 Handful Parsley Stems
  • 20 Whole Black Peppercorns
  • 2 Bay Leaf
  • 4 Cups Low Sodium Chicken Stock
  • 1/4 tsps Red Pepper Flakes
Directions
  • I butchered an entire duck - giving me 2 breasts and 2 legs (you can buy these separately, but buying a whole duck is vastly cheaper). Heat up a large dutch oven to the point of smoking. Season your duck breasts and legs generously on both sides with salt and pepper.
  • Add your duck pieces to the dutch oven skin side down. Cook over a very high heat for about 10-12 minutes, rendering out all that skin fat. Once the fat side is a nice golden brown, flip the pieces over, and cook another 1-2 minutes. Remove from pot and place on a resting rack.
  • Dump out all but 1 Tablespoon of the duck fat (**Save this duck fat - it's like liquid gold!). Add to your pot, over a medium heat, your onion and carrot. Cook about 8 minutes til the onion starts to turn translucent. Add in your garlic and cook another minute. At this point, add in your red wine. Cook til the wine has completely evaporated (about 5-8 minutes).
  • Place your duck back into the pot, skin side up. Add in your peppercorns, thyme, parsley stems, bay leaf, red pepper flakes and chicken stock. Bring up to a boil. Reduce to a simmer, cover and cook 2 hours.
  • Remove your duck from the pot and place on a resting rack. Drain the braising liquid through a fine mesh strainer. Discard of the solids and pour the liquid back into the pot. Let cool and skim off the fat from the top. Bring the liquid up to a simmer and reduce til a syrup like texture. Taste and season with salt and pepper.