Recipe

Braised Duck With Dates And Cognac Recipe


Braised Duck With Dates And Cognac Recipe Greenlord / All my dishes
3 months ago
This recipe is a bit costly but this has an amazing smokey/unusual taste that will make your tastebuds go crazy. you can servi this with wild rice and/ or sweet potatoes
Prep:45m Cook:120m Servings:8

Greenlord

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Ingredients
  • 2 ducks, approximately 4 pounds each, quartered and trimmed of excess fat
  • 3 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 5 shallots, peeled and split in 1/2
  • 1/4 cup of cjopped chives
  • 3/4 cup diced carrots
  • 3/4 cup diced onion
  • 2 fresh bay leaves
  • 3 fresh rosemary sprigs
  • 4 tablespoons all-purpose flour
  • 1 cup red wine
  • 3 2/3 cups of dark chicken broth (home made or bio)
  • 1/3 cup Cognac
  • 12 dried dates

Directions
  1. Preheat the oven to 350 degrees F
  2. Meanwhile, season the ducks with 2 teaspoons salt and 1 teaspoon black pepper.
  3. Place a large oven proof roasting pan over Medium high
  4. When the pan is hot add the duck pieces, skin side down, and sear for about 8 Minutes.
  5. Turn the heat down to medium and continue cooking until skin is crisp and golden brown.
  6. Turn over and cook on the second side for 4 minutes. Remove to a baking sheet and set aside.
  7. Drain fat into a Heat proof cup
  8. Clean pan and return to medium heat.
  9. Add 4 tablespoons of the reserved duck fat to the pan.
  10. Add the shallots (Cut side down)
  11. along with the carrots, onions, bay leaves and rosemary sprigs
  12. Saute for about 5 minutes.
  13. stir in the flour and cook stirring until a Roux (flour becomes reddish) is formed. (between 3 to 5 minutes)
  14. Whisk in the red wine, chicken stock and the Cognac
  15. Season the sauce with remaining teaspoon of salt and 1/4 teaspoon black pepper then simmer for 3 or 4 minutes.
  16. Return the seared duck pieces to the sauce, skin side up, and add the dates.
  17. Cover tightly with aluminum foil and bake in the oven for 45 minutes.
  18. Turn the duck pieces over to skin side down and continue to bake for 45 minutes or until the meat is very tender.
  19. Transfer the duck into a plate.
  20. Stir an additional 3 ounces of cognac in the sauce
  21. Serve the duck with sauce and prunes and shallots

Not quite what you're looking for? See more Main Dish / Duck
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