A simple, delightful meal.
*A pinot noir will be just fine.
Serves
8Rating
/rating_on.png "1 Star")
Loading...| salt and white pepper to taste | |
| 2 free-range ducks, quartered | |
| 50g butter | |
| 1 stalk celery, chopped | |
| 2 cloves garlic | |
| 50ml brandy | |
| 450ml light red wine* | |
| 500ml chicken stock | |
| 1 bouquet garni | |
| a handful spring onions, finely chopped |
I love making this; the best part is flambéing the duck with brandy ... I have always been a bit of a flamethrower.
| 1. | Season the duck portions in a braising pan and sauté in the butter until the fat runs beautifully. Add the celery and garlic and braise quickly together. Pour the brandy over the meat and flambé it immediately. |
| 2. | Add the red wine and simmer the meat until the smell of the alcohol has disappeared. Add the chicken stock and bouquet garni and cook, covered, until the meat is absolutely tender. Transfer the duck pieces onto a warmed serving platter. |
| 3. | Reduce the liquid until the sauce is fairly thick. |
| 4. | Sprinkle the spring onions over the duck. Serve with tiny boiled potatoes and a handful of green beans, and sauce on the side. |
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