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Rehearsal for Thanksgiving…
Details
Ingredients
- 1 Duck
- 1 kg of potatoes (fingerlings are great for this)
- 4-5 Cloves of garlic (unpeeled)
- 2 shallots
- 1.5 Cup of white wine (I used a nice sauvignon)
- 1 cup of mushrooms (any kind)
- 2-3 Laurel leaves
- 2-3 twigs of Thyme
- Salt & Pepper
- Duck Fat (if you have any, otherwise render some from the duck)
Method
- Pre-heat oven to 350F
- Prepare the duck, take the neck, cut in 2 or 3 parts and set aside
- Set aside the liver, heart and other giblets and set aside
- Cut out the two magrets (breasts) and set aside
- Cut out the legs and set aside
- Salt and pepper on the duck parts
- In a saute pan, render some duck fat on medium high heat (if you do not have duck fat, keep some aside for later)
- Add the legs and magrets to get some color on each side, about 4-5 minutes on each side
- Add the shallots sliced, cook a few minutes
- Add the cloves of garlic, with the skin, lightly crushed
- Add the thyme, laurel and the white wine
- Bring to a boil
- Cover and insert into the oven for 40 minutes, at that point it will be time to prep the potatoes
- Clean the potatoes (I keep the skin on) and cut into 2 cm pieces
- Heat some duck fat into a pan
- Add the potatoes and cook on medium high heat for about 5-8 minutes
- Salt and pepper on the potatoes
- Take the cocotte out of the oven, turn over the duck pieces
- Add the potatoes to the cocotte, check the liquid, add more if necessary
- Cover and cook in the oven for another 25-30 ns
- At this point, you can either serve either take the potatoes and duck out and broil for a few minutes, then serve
- Check also the consistency of your liquid, if too necessary reduce a bit while you broil the elements.
- Check salt and pepper for taste and serve
Quick View
| Traditional | |
|---|---|
| Serve | 3-4 |
| Preparation Time | 15 mn |
| Cooking Time | 90 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |
