Four Countries Duck with Mushrooms
Ingredients
- Ingredients
- 2 Four countries duck legs about 1.8 kg each (approximately 4 pounds)
- salt
- peppers
- 2 sprigs Sage
- 400 grams Duck giblets
- 2 carrots
- 2 onions
- 150 grams Celery root
- 1 Tbsp vegetable oil
- 1 Tbsp Tomato paste
- 200 milliliters Red wine
- 400 milliliters Chicken broth
- 3 allspice
- 1 tsp peppercorns
- 1 bay leaf
- 300 grams Cherries
- 3 shallots
- 400 grams Chanterelle
- 3 Tbsps butter
- 4 centiliters Cassis liqueur
- 2 Tbsps Cherry jelly
- 400 grams Chanterelle
- 2 Tbsps scallions
Preparation steps
Preheat the oven to 200°C convection (approximately 400°F).
Rinse the duck and pat dry. Season inside and outside with salt and pepper and fill each with a stalk of sage. Place breast-side up onto a roasting pan with drip pan below filled with about 2 cm of water (approximately 3/4 inch). Roast about 1 hour and 15 minutes.
For the sauce, rinse the duck giblets and pat dry. Rinse, peel and dice the carrots, onions and celery. Sear the duck giblets in hot oil for about 10 minutes while stirring. Mix in the vegetables and fry together for about 10 minutes. Sauté the tomato paste briefly, deglaze with the wine and broth and simmer for about 30 minutes. Add in the allspice, peppercorns and bay leaf and simmer for about 30 minutes. Let reduce to approximately 200 ml (approximately 7 ounces). Season with salt and pepper.
Rinse and pit the cherries. Peel and finely dice the shallots. Sweat 1/3 of the shallots in 1 tablespoon of hot butter. Pour in the cherries, liqueur and jelly and bring to a boil. Remove from the heat and season with salt.
Clean the chanterelles and sauté 2-3 minutes in the remaining butter. Add the remaining shallots for 1-2 minutes. Season with salt, pepper and chives.
Arrange the mushrooms on 2 plates, place 1 duck on top of each and serve with the duck giblets and cherry sauce.
