Duck with Red Wine

Ingredients

• 1600 gDuck
• 50 gButter
• 200 gOnion
• 20 gFlour
• 500 mlWater
• 250 mlBeef broth
• 5 gLemon zest
• 50 gLemon
• 2 pcsClove
• 1 gCardamom
• 8 gSalt
• 1 gPepper
• 150 mlRed wine

Instructions

1. 1

   Preparation

   • Cut the whole duck into 6–8 pieces (thighs, breast halved). Score the skin in some places to release fat.
   • Peel and slice the onions into rings. Finely grate the lemon zest and cut one lemon into thin slices.
2. 2

   Searing

   • Heat butter in a large Dutch oven or heavy pan. Sear the duck pieces skin-side first in the butter until golden — not too dark to preserve the butter flavor.
   • Add onion rings and sauté briefly until translucent.
   • Season with salt and pepper.
3. 3

   Braising / Add stock

   • Pour boiling water over the duck pieces (hot liquid prevents burning the butter).
   • Add beef stock, lemon zest, cloves and cardamom. Bring to a boil, then reduce heat and simmer, covered, for about 60–75 minutes until meat is tender.
   • Skim fat occasionally if necessary.
4. 4

   Thicken and refine sauce

   • Remove duck pieces and keep warm. Degrease the braising liquid if needed.
   • Briefly cook the flour (or make a light roux) in the remaining fat, then whisk in the jus/stock to form a smooth, brown, velvety sauce.
   • Strain the sauce if desired.
5. 5

   Finish and serve

   • Shortly before serving, add the red wine to the sauce and simmer briefly to reduce and concentrate flavor.
   • Return the duck to the sauce or pour the sauce over the pieces. Garnish with lemon slices.
   • Optional: finish with thinly shaved truffle or a few drops of truffle oil.