- 1 [5 to 6-pound / 2.3 to 2.7-kg] duck
- 3 tablespoons [45 g] butter
- 1 onion, finely chopped
- 3 tablespoons [26.25 g] flour
- 1 bay leaf
- 1/4 teaspoon [1 mL] thyme
- 1/4 teaspoon [1 mL] savory
- 1 tablespoon [15 mL] cornstarch
- 2 tablespoons [30 mL] cold water
- Salt and pepper, to taste
Marinade
- 1 peeled carrot, minced
- 1 peeled onion, minced
- 1 clove garlic, crushed then minced
- 2 shallots, minced
- 2 bay leaves
- 1/4 teaspoon [1 mL] thyme
- 1 teaspoon [1 mL] freshly chopped parsley
- 1/2 cup [125 mL] dry red wine
- 3 tablespoons [45 mL] corn oil
- Salt and pepper
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- Rinse, then remove excess fat from duck.
- Cut duck into 4 parts [2 breast halves, thighs and legs together]; wipe duck parts dry using paper toweling, then skin duck parts.
- Arrange duck parts into a large glass dish.
- Mix together all marinade ingredients; pour all over duck parts and thoroughly mix.
- Cover dish; refrigerate for 24 hours.
- On the next day, remove duck parts from marinade; reserve marinade.
- Wipe duck parts dry; set aside.
- Preheat oven to 350°F [180°C].
- Melt butter into an oven-safe casserole, over high heat.
- Brown duck parts on all sides, for 5 minutes.
- Salt and pepper.
- Mix in finely chopped onion; cook for 4 to 5 minutes more, over medium heat, turning duck parts from time to time.
- Meanwhile, strain marinade through a fine sieve; pour liquid into a saucepan.
- Reduce marinade by half over high heat, skimming marinade.
- Sprinkkle flour over duck parts, turning parts until flour sticks to the bottom of the casserole.
- Pour in reduced marinade, add bay leaf and sprinkle duck parts with thyme and savory; thoroughly mix.
- Cover; roast into preheated oven, for 40 to 50 minutes.
- Transfer duck parts onto a warm serving plate.
- Mix together cornstarch and cold water; over medium heat, pour into cooking juices into casserole.
- Simmer for 2 minutes, stirring.
- Pour sauce all over duck parts, and serve.
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