Recipe
Braised Duck In A Chocolate Wine Sauce Recipe
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Jo_jo_ba / All my dishes 8 months ago
This is a variation of Coq au Vin, made with duck legs. The sauce is made velvety smooth with the subtle addition of chocolate, which perfectly balances out the salty bacon and savoury herbs. This is similar to a Cristine Cushing recipe, though my co... More
Prep:20m Cook:130m Servings:4
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 Jo_jo_ba |
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Ingredients
- 4 duck legs, well trimmed and halved
- 1 tbsp butter
- 12 shallots, peeled
- 2 carrots, diced
- 2 tbsp finely diced pancetta
- 1 cinnamon stick
- 2 bay leaves
- 2 cups dry red wine
- 3 whole cloves
- 1 tbsp dried thyme
- 2 sprigs fresh rosemary
- 2 tbsp pomegranate molasses
- ¼ cup dried cranberries
- 1 ½ cups chicken stock
- 1 oz bittersweet chocolate, grated
Directions
- Season the duck pieces with salt and pepper. Dredge duck in flour.
- Heat butter in a large Dutch oven over medium high heat.
- Brown duck pieces for about 3 minutes each side.
- Remove duck to a plate and reserve.
- Add pancetta and cook until golden, about 2 minutes.
- Add shallots and carrots and cook until shallots are lightly browned, about 3 to 5 minutes.
- Add cinnamon, bay leaves, wine, cloves, thyme, rosemary, cranberries and pomegranate molasses.
- Bring to a boil. Add duck.
- Reduce to a low simmer and cook (uncovered) 25 minutes.
- Add stock.
- Bring to a boil again then reduce heat to low.
- Cover and simmer 1 to 1½ hours, turning duck ½ way through.
- Transfer duck to bowl.
- Heat sauce over low heat and whisk in chocolate until just melted.
- Add the duck back to the sauce and stir to coat. Serve.
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kukla 8 months ago said:
Another Hits The Bookmarks....(too many good things, not enough time to cook them all!) Thanks, yet again!
debra47 5 months, 1 week ago said:
What a delicious sounding recipe!
jo_jo_ba 5 months ago said:
Amount Per Serving
Calories: 496.1
Total Fat: 22.1 g
Cholesterol: 126.0 mg
Sodium: 1,004.8 mg
Total Carbs: 24.0 g
Dietary Fiber: 1.8 g
Protein: 33.1 g