Day 96: Duck…Again

Today was another (almost) flawless day of duck, and to save you from a repeat of yesterday’s rendition of duck day, I’m just going to share with you the recipe for the duck braise so you can make this dish at home too!

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For the duck braise:

Recipe courtesy of The International Culinary Center

1 duck, whole
Salt, pepper, to taste
Corn oil (or Canola)
1 Granny Smith apple, chopped
1 orange, peeled and chopped
100 g onion, mirepoix, (rough chop)
100 g carrot, mirepoix
50 g celery, mirepoix
1.5 L red wine
Bouqet garni
Veal stock, to cover
1 head garlic, split in half

For the duck:
1. Preheat oven to 375 degrees Fahrenheit. Remove the legs and breasts from the duck. Chop up the carcass and roast in the oven until nicely browned.
2. Score the fat on the breasts in a quadrillage pattern and refrigerate them until ready to use.
3. Season the thighs with salt and pepper. Brown them well on all sides in a saute pan heated with some of the corn oil.Remove the legs and set aside.

Duck legs searing

Duck legs searing

Add the apple, orange, and vegetable mirepoix to the pan and cook until soft.
4. Degrease (remove fat) the pan and add the red wine. Reduce by half.
5. Add the garlic, bouquet garni (thyme, parsley, peppercorns, bay leaf), and carcass pieces. Add enough stock to cover the bones. Nestle in the legs fat side up, cover, and simmer on the stove top for 60 minutes, or until the legs are very tender. Remove from the pot and set aside.

For the duck breasts:
1. Heat a saute pan until it is extremely hot. (You want the pan to be very hot so the duck won’t stick.)
2. Add the seasoned duck breast to the pan and let it sear for about 30 seconds. Then reduce the heat and let the duck render out all the fat. It will be done when the skin side is crispy. Flip and quickly sear the flesh side.

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