Duck with Dried Cherry, Chicken Gizzards, and Port Wine Sauce
Main Dishes • American
Description
Duck with Dried Cherry, Chicken Gizzards, and Port Wine Sauce
Ingredients
- Duck 2 pieces
- Salt to taste
- Ground Black Pepper to taste
- Garlic 16 cloves
- Thyme 1 bunch
- Olive Oil 4 teaspoons
- Onion 2 heads
- Carrot 2 pieces
- Water ½ cup
- Chicken Broth 0 qt
- Passata Tomato Sauce 2 tablespoons
- Red port 5 fl oz
- Ground dried cherries 1 cup
- Corn Starch 2 tablespoons
- Chicken gizzards 10 oz
- Balsamic Vinegar 1 tablespoon
Step-by-Step Guide
Step 1
Sprinkle the ducks inside and out with a mixture of salt and pepper, rub with garlic and finely chopped thyme, placing a few cloves and a pinch of herbs inside the carcasses. Make multiple punctures through the skin of the ducks with a fork to allow the fat to drain more easily.
Step 2
Place the ducks breast side up on a baking sheet with high sides or in a deep baking dish and put them in an oven preheated to 195°F (194 degrees Fahrenheit) for about 2 hours and 30 minutes. After an hour of roasting, remove the fat that has dripped from the ducks and repeat this process every half hour. Check for doneness by piercing the duck meat with a fork.
Step 3
While the duck is cooking, prepare the sauce by lightly frying the chicken gizzards in olive oil for 2 minutes.
Step 4
Transfer the fried gizzards to a plate and start sautéing the finely chopped onion and carrot for 5 minutes. Add the chicken broth, water, tomato paste, 4 cloves of garlic, cumin, pepper, and the sautéed gizzards to the vegetables. Bring to a boil, reduce the heat, and simmer covered loosely for 45 minutes. Strain the resulting liquid and refrigerate for 1 hour.
Step 5
When the duck is ready, remove it from the baking sheet and let it rest for 20 minutes. Meanwhile, drain the duck juice that has collected in the baking sheet into a cup and place it in the refrigerator so that the fat rises to the surface.
Step 6
Heat a skillet over medium heat, pour in the port wine, bring to a boil, and add the sautéed gizzards, cooking for a few minutes.
Step 7
Take the chilled broth with sautéed vegetables from the refrigerator and mix this liquid with the port wine and gizzards.
Step 8
Remove all the fat that has risen to the surface from the cup with the chilled liquid from the baking sheet. Pour the remaining duck juice into the mixture of port wine, gizzards, broth, and vegetables. Add the dried cherries and cook for 1 minute.
Step 9
Following the cherries, add the cornstarch and continue cooking the sauce, stirring thoroughly, until the liquid thickens (about 2 minutes). Mix the sauce with vinegar and pepper.
Step 10
Carve the duck, first separating the legs and wings. Slice the meat from the breast, removing the skin. Serve with cherry sauce (1-2 tablespoons per serving).
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