Duck Braised in Red Wine with Onions and Black Currants
Main Dishes • European
Description
If using a whole duck, you can cut it into fillets and make broth from the bones; if not, you can use one duck leg to make the broth. Frozen black currants can be used; if they are not available, you can substitute with cranberries, but then you need to double the amount of sugar. Shallots can easily be replaced with regular small onions.
Ingredients
- Rabbit Fillet 0 lbs
- Veal broth 15 fl oz
- Shallot 5 pieces
- Frozen black currant puree 10 oz
- Rosé Dry Wine 5 fl oz
- Herbes de Provence 1 tablespoon
- Vegetable Oil 5 tablespoons
- Sugar 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the skinless duck fillet into pieces.
Step 2
Peel and slice the shallots.
Step 3
Heat vegetable oil in a deep skillet and quickly fry the duck fillet until a crust forms, but not cooked through. Transfer the fillet to a bowl.
Step 4
In the fat remaining from frying, quickly sauté the shallots over high heat until golden brown.
Step 5
Pour the broth and wine into the skillet, add sugar and black currants. Bring to a boil and remove from heat.
Step 6
Transfer the duck fillet to a heavy-bottomed pot, pour in the broth, season with salt and pepper, and add the herb mixture. Cover with a lid, bring to a boil, reduce the heat to the minimum, and let it simmer for 2.5 hours.
Step 7
You can also braise it in a pressure cooker, in which case the time can be reduced to 1.5 hours.
Step 8
While the duck is simmering, prepare a side dish. Mashed potatoes are an ideal choice.
Step 9
When the duck is ready, pour 2/3 of the sauce into a blender and blend until smooth.
Step 10
Serve according to your taste and enjoy.
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