Ingredients:
– 1 duck cut into 8 pieces
– 30 ml butter
– 1 clove garlic, minced
– 1 carrot, diced
– 30 ml (2 tbsp.) of flour
– 250 ml (1 cup) veal stock
– 500 ml (2 cups) Domaine Labranche red wine
– salt and pepper
– 2 cinnamon sticks
– 60 ml (¼ cup) diced bacon
– 24 small white onions, peeled
– 454 g (1 lb) Paris mushrooms, quartered
– 10 ml (2 tsp. ) of tomato paste
– 1 fresh thyme
Method:
Preheat oven to 163°C (325°F).
In a large skillet, heat butter over medium-high heat. Add the duck pieces rolled in flour and brown on each side. Season and place in a large pot.
In the same pan, add the bacon, onions, carrots, mushrooms and garlic and cook for about 5 minutes until browned. Pour the wine and veal stock. Add to duck pieces and add the tomato paste and 2 cinnamon sticks. Bake for 2 hours and check for doneness. Serve with a mashed potatoes and a glass of fine Domaine Labranche red wine.
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