Braised Duck with Red Wine and Olives
Main Dishes • European
Description
Braised Duck with Red Wine and Olives
Ingredients
- Duck 5 lbs
- Semi-Smoked Sausage 5 oz
- Onion 1 head
- Carrot 2 pieces
- Celery stalk 2 pieces
- Garlic 3 cloves
- Red Grape Juice 15 fl oz
- Fresh Rose Hips 1 piece
- Sage 1 piece
- Ground Caraway 1 piece
- Bay leaf 1 piece
- Juniper Berries 1 teaspoon
- Butter 0 oz
- Wheat Flour 0 oz
- Olives stuffed with lemon to taste
Step-by-Step Guide
Step 1
Make a paste from the butter and flour and chill it.
Step 2
Preheat the oven to 355°F and place a baking tray to heat for a while.
Step 3
Place the duck on the baking tray, breast side up, and put it in the oven for 20 minutes until the fat starts to render.
Step 4
Remove the duck from the oven and drain the rendered fat.
Step 5
Chop and fry the bacon for about 5 minutes, add finely chopped vegetables, garlic, and 1 teaspoon of salt, and cook for about 10 minutes until the vegetables are golden. Transfer the vegetables to a pot.
Step 6
Place the duck on top of the vegetables, breast side down, and generously season with salt and pepper.
Step 7
Pour in the wine (it should reach halfway up the duck; if not enough, add water).
Step 8
Tie the herb sprigs and bay leaf together and place them in the pot.
Step 9
Add the berries and the butter paste, breaking it into several pieces.
Step 10
Cover with a lid or foil and braise in the oven for 2-3 hours. The time will vary depending on the size and age of the duck.
Step 11
Raise the duck slightly higher in the oven where it is hotter and add the olives. Cook uncovered for about 10 minutes until the duck is browned. Serve with mashed potatoes or polenta.
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