Saturday, August 13, 2011

De Canard Au vin (Duck braised in red wine)

So after a fun day at the farmers market, I was inspired to do my take on the french co co vin where a chicken is braised in red wine. Here is my De Canard Au vin.

4 duck legs
olive oil, salt & pepper

finely diced pancetta

About 3 cups of shallots peeled, ends cut
A dozen baby carrots diced
6 birds eye green thai chillis stem end cut off
a few whole cloves of peeled garlic
a cinnamon stick
2 bay leaves
3 whole cloves
Fresh sprigs thyme, rosemary, and oregano
1/8 cup pomegranate molasses
¼ cup dried cranberries
1/8 cup goji berries
couple pieces of lemongrass (just cuz I had it)
2 cups of dry red wine
1 ½ cups chicken stock

1 oz dark chocolate

dry and season the duck then coat in flour
heat olive oil in large dutch oven over medium heat until shimmering
brown duck pieces skin side down about 5 mins turn and cook other side for a minute or two
remove duck to a plate and reserve
add pancetta and cook until golden brown
add shallots, garlic, carrots, and birds eye chilli and cook about 4 minutes stirring it
add in zeesonings and wine
bring to boil (BTB) add duck and reduce to simmer (RTS) cook uncovered for 25 minutes
add stock - BTB RTS
cover and cook about 90 minutes tossing duck 1/2 way thru 

remove duck and put in a bowl
heat sauce over low heat and whisk in chocolate until melted, add duck, stir and server yummy!

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