Duck in Red Wine Sauce
Ingredients
- Ingredients
- 1 duck leg ready to cook (about 1.2 kg)
- salt
- freshly ground pepper
- 300 grams small onions
- 12 cloves
- 3 Tbsps clarified butter
- 1 bunch Soup vegetables (carrot, parsnip, leek or other aromatic vegetables such as onion and celery)
- 1 bay leaf
- 3 thyme
- 10 peppercorns
- 1 bunch parsley
- 250 milliliters Red wine
- 2 Tbsps vegetable oil
- 2 Tomatoes
- 1 Tbsp Tomato paste
- 30 grams butter
Preparation steps
Separate the breasts and legs of the duck and cut the meat off the bones. Remove the skin and cut the meat into 2-3 cm (approximately 1-inch) cubes. With a meat cleaver, chop the bones into small pieces.
Rinse the soup vegetables, cut into small pieces and transfer to a bowl with the bay leaf, peppercorns and thyme. Add the meat and the red wine, cover and refrigerate overnight.
Lift the meat from the marinade, pat dry and set aside. Pour the marinade through a sieve into a bowl. Heat 1 tablespoon of butter in a pressure cooker, add the bones and stir until browned. Add the drained soup greens and the spices and saute briefly over high heat. Pour in the reserved strained marinade and 1 liter (approximately 1 quart) of water, close and cook 45 minutes on the medium setting, or 1 1/2 hours in a conventional pot.
Drain the stock through a fine-meshed sieve, degrease and boil down to about 400 ml (approximately 1 cup).
Rinse the tomatoes and cut into small pieces. Peel the onions, stud two onions with the cloves, finely chop the remaining onions. Heat the remaining butter in a saucepan and saute the chopped onions until browned. Add the meat to the pan and saute until browned. Stir in the tomato paste and cook brefly. Add the tomatoes and the red wine stock, cover and simmer 20 minutes. Add the studded onions and simmer another 20 minutes. Lift out the meat and the studded onions and keep warm.
Strain the sauce through a sieve and reduce to 1/4 liter (approximately 1 cup). Remove from the heat, season with salt and pepper and swirl in the butter. Add the meat pieces and onions and serve with thyme sprigs.
