Braised Duck in a Chocolate Wine SauceFrom jo_jo_ba 9 years ago
- 4 duck legs, well trimmed and halved shopping list
- 1 tbsp butter shopping list
- 12 shallots, peeled shopping list
- 2 carrots, diced shopping list
- 2 tbsp finely diced pancetta shopping list
- 1 cinnamon stick shopping list
- 2 bay leaves shopping list
- 2 cups dry red wine shopping list
- 3 whole cloves shopping list
- 1 tbsp dried thyme shopping list
- 2 sprigs fresh rosemary shopping list
- 2 tbsp pomegranate molasses shopping list
- ¼ cup dried cranberries shopping list
- 1 ½ cups chicken stock shopping list
- 1 oz bittersweet chocolate, grated shopping list
How to make it
- 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.
The Cookjo_jo_ba Oshawa, CA
The Rating1 people
Duck is fantastic and this recipe is printed and will be made soon. How innovative. Thank you.mystic_river1 in Bradenton loved it
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