- 1 [5-pound / 2.3-kg] duck
- 2 tablespoons [30 g] clarified butter
- 2 onions, finely chopped
- 1 peeled carrot, diced
- 1/2 celery stalk, diced
- 1 cup [250 mL] dry white wine
- 2 cups [500 mL] hot brown sauce
- 3 tablespoons [45 mL] green peppercorns
- 1/2 cup [125 mL] heavy cream [35% m.s.g.]
- Lemon juice, to taste
- Salt and pepper, to taste
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- Preheat oven to 350°F [180°C].
- Remove excess fat from duck.
- Cut-up duck into 4 parts [2 breast halves, 2 thighs with legs]; salt and pepper.
- Into an oven-safe frypan, heat clarified butter.
- Brown duck pieces on all sides into hot clarified butter, for 7 to 8 minutes.
- Sprinkle duck to taste with lemon juice.
- Add finely chopped onions and carrot and celery dices.
- Roast into preheated oven for 45 minutes.
- Remove from oven.
- Pour in dry white wine; roast for 7 to 8 minutes more.
- Pour in hot brown sauce, stirring until blended.
- Roast for 10 minutes more.
- As soon as they are done, remove duck pieces from oven; transfer duck pieces onto a hot plate.
- Strain then pour cooking juices back into frypan.
- Crush green peppercorns into cream.
- Mix into cooking juices, until well blended.
- Sprinkle sauce to taste with lemon juice; salt and pepper.
- Transfer duck pieces back into sauce.
- Simmer for 7 minutes, then serve.
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