- 1 [4 1/2-pound / 2-kg] duck
- 2 2/3 ounces [75 g] peeled carrots
- 2 2/3 ounces [75 g] peeled onions
- 3 celery stalks
- 1 3/4 ounces [50 g] green onions
- 5 teaspoons [25 g] butter
- 1/4 cup [60 mL] Muscat wine
- 1/4 cup [60 mL] Cognac
- 3/4 cup [190 mL] red wine
- 2 cloves garlic
- 3 sprigs thyme
- 2 bay leaves
- 6 pinches nutmeg
- 1 leveled teaspoon [5 mL] cornstarch or arrowroot
- 5 ounces [156 mL] heavy cream
- 1 tablespoon [15 mL] blackcurrant liqueure
- 1 teaspoon [5 mL] lemon juice
- Salt and pepper, to taste
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- Cut duck, tearing thighs and fillets away from carcass, also reserving carcass, heart, gizzard and liver; set aside.
- Chop carrots, onions, celery stalks and green onions.
- Melt butter into a 24-cup [6-L] iron casserole; saute chopped vegetables, stirring, for 5 minutes.
- Add reserved carcass, heart and gizzard [reserve liver]; stir for 3 minutes.
- Pour in Muscat wine and Cognac; leave to reduce by half.
- Pour in red wine, then add garlic cloves, thyme sprigs and bay leaves; sprinkle with nutmeg, salt and pepper.
- Bring to a boil.
- Preheat a non-stick 10-inch [25-cm] frypan over low heat; salt and then brown duck pieces, skin-side down into hot frypan, for 5 minutes.
- Turn pieces over; brown for 5 minutes more.
- Transfer duck pieces into casserole; simmer, covered, over low heat for 2 1/2 hours, stirring from time to time.
- Set duck pieces aside; keep warm.
- Strain sauce.
- Skim, then reduce sauce by half.
- Pour in cream, already mixed with cornstarch or arrowroot; simmer for 5 minutes, stirring.
- Away from heat, stir in blackcurrant liqueure and lemon juice.
- Clean reserved duck liver; transfer into a blender.
- Pour in 1/3 of sauce; puree for 1 minute, at high speed.
- Pour in remaining sauce; blend for 1 minute more, until smooth.
- Coat warm duck pieces with sauce; reheat over really low heat until hot, without boiling.
- Serve immediately, really hot.
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