Recipe

Braised Duck With Dates And Cognac Recipe

	Greenlord / All my dishes 1 year, 6 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
	braised duck cognac difficult delicious expensive

Does this look good? Yeah! / Nope

Fans

trigger

lunasea

mystic_riv

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

Preheat the oven to 350 degrees F

Meanwhile, season the ducks with 2 teaspoons salt and 1 teaspoon black pepper.

Place a large oven proof roasting pan over Medium high

When the pan is hot add the duck pieces, skin side down, and sear for about 8 Minutes.

Turn the heat down to medium and continue cooking until skin is crisp and golden brown.

Turn over and cook on the second side for 4 minutes. Remove to a baking sheet and set aside.

Drain fat into a Heat proof cup

Clean pan and return to medium heat.

Add 4 tablespoons of the reserved duck fat to the pan.

Add the shallots (Cut side down)

along with the carrots, onions, bay leaves and rosemary sprigs

Saute for about 5 minutes.

stir in the flour and cook stirring until a Roux (flour becomes reddish) is formed. (between 3 to 5 minutes)

Whisk in the red wine, chicken stock and the Cognac

Season the sauce with remaining teaspoon of salt and 1/4 teaspoon black pepper then simmer for 3 or 4 minutes.

Return the seared duck pieces to the sauce, skin side up, and add the dates.

Cover tightly with aluminum foil and bake in the oven for 45 minutes.

Turn the duck pieces over to skin side down and continue to bake for 45 minutes or until the meat is very tender.

Transfer the duck into a plate.

Stir an additional 3 ounces of cognac in the sauce

Serve the duck with sauce and Dates and shallots

Recent Gawkers

captnjac

sitbynel

victoria

glennk

mystic_r

trigger

lunasea

tilgidh

greenlor

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

Or see more just like this

Comments

lunasea 1 year, 2 months ago said:
Oh my goodness....this sounds over the top. I can't wait to wheel this out for a dinner soon. My friends will be in love with this. HOw rich and luscious....thank you. :)

mystic_river1 1 year, 2 months ago said:
Duck is high on my list of favorite dishes and this is over the top. Just love it! Thanks for the post.

victoriaregina 6 months, 1 week ago said:
Scrumptious! Made this for company and it was a big hit! 5 and kudos to you.

Add a Comment