CookEat Recipe
Duck Stewed with Bacon, Carrot and Red Wine
Jointed duck slowly stewed with diced bacon, onion, carrot and warm spices, finished with red wine and a lightly thickened sauce.
Method
Steps
Step 1
Pat the jointed duck dry without rinsing it and season lightly. Dice the bacon, onion and carrots; chop parsley and thyme and keep whole bay, cloves and peppercorns countable for removal.
Step 2
Cook the bacon slowly in a heavy lidded casserole until it releases fat. Add duck pieces and brown them on all sides, then add onion, carrot and herbs and soften briefly.
Step 3
Pour in the stock, cover and gently stew until the pieces are tender and each thickest piece reaches 74 °C, roughly 60–90 minutes after browning. Add small splashes of hot water only if the pan becomes dry.
Step 4
Add the red wine and simmer about ten minutes. Slurry flour with a little cool pan liquid, stir back into the sauce and boil gently until fully cooked and lightly thickened. Remove bay, cloves and whole peppercorns, taste for salt and serve hot.
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