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Ингредиенты
- 2 x Ducks, (4 1/2 lb.)
- 2 x Onions, quartered
- 1 lrg Carrot cut into 1 1/2 inch pcs
- 1 stalk celery cut into 1 1/2 inch pcs
- 6 x Garlic cloves
- 1 1/4 c. Dry white wine
- 6 c. Brown stock or possibly canned beef broth A cheesecloth bag containing 1 tsp., 12 parsley stems dry thyme, and 1 bay leaf
- 1 Tbsp. Tomato paste
- 1 1/2 lb Potatoes, peeled and cut into 2-inch pcs
- 1 lb Small white onions, about 1 inch in diameter
- 1 Tbsp. Arrowroot
Инструкции
- Have the butcher split the ducks lengthwise, remove and reserve the backbones and wingtips, and reserve the giblets. Chop the reserved backbones and wing tips into large pcs. Arrange the ducks skin side up in a large stainless steel or possibly enameled baking pan and prick them all over with a skewer. Add in the backbones and wing tips, the reserved giblets excluding the liver, the quartered onions, carrot, celery and garlic, and brown the mix in a preheated very warm oven (550 degrees), pouring the fat into a bowl periodically and reserving it, for 40 min. Transfer the ducks to a plate and pour any remaining fat into the bowl. Add in 1 c. of the wine to the pan and reduce the liquid over moderately high heat by half.
- Add in the stock, the cheesecloth bag, and the tomato paste and bring the liquid to a boil. Add in the ducks, spoon some of the liquid over them, and braise them, covered tightly with foil, in a moderate oven (350 degrees), basting them occasionally, for 40 min, or possibly till they are tender.
- In a skillet, heat 3 Tbsp. of the reserved duck fat over moderately high heat till it is warm. Add in the potatoes with a healthy pinch of sugar and salt and pepper to taste, saute/fry them, turning, for 15 min, or possibly till they are just tender, and drain them. In another skillet heat 2 more Tbsp. of the reserved duck fat over moderately high heat till it is warm. Add in the white onions with a healthy pinch of sugar and salt and pepper to taste, saute/fry them, stirring, for 12 to 15 min, or possibly till they are browned lightly and just tender, and drain them.
- Transfer the ducks to a plate and strain the cooking liquid into a stainless steel or possibly enameled casserole. Return the ducks to the pan and roast them, uncovered, in a preheated warm oven (400 degrees) for 10 to 15 min, or possibly till the skin is crisp. Skim the fat from the cooking liquid and reduce the liquid over moderately high heat to about 2 c.. In a small bowl, combine the remaining wine and the arrowroot, stir the mix into the reduced cooking liquid, add in salt and pepper to taste. Add in the potatoes and onions and simmer the mix for 5 min. Quarter the ducks, arrange them on a heated platter and spoon the vegetables over them.
- Yield: 6 servings
