CookEat Recipe
Wild Duck Braised with Mushrooms and Claret
Jointed wild ducks browned with onion, garlic and herbs, then gently braised with mushrooms and red wine in their cooking juices.
Method
Steps
Step 1
Pat the professionally cleaned duck pieces dry with disposable paper and season lightly with salt and pepper. Mince the onion, garlic, parsley and thyme; keep the bay piece separate for removal.
Step 2
Melt butter in a wide heavy casserole. Brown the duck pieces in batches for about 10–15 minutes, then add onion, garlic and herbs and cook a few minutes without burning them.
Step 3
Add the measured water, cover and simmer gently until the duck begins to soften, provisionally 60–90 minutes depending on the birds; add a little hot water only if the pan threatens to dry. Stir in the drained mushrooms and claret for the final 20–30 minutes.
Step 4
Check each duck piece separately reaches at least 74 °C in its thickest meat without touching bone and is tender. Remove bay if whole, skim excess fat and serve the jointed birds with mushrooms and their lightly reduced wine juices.
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