| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicago | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Duck; 5-6 pound | |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped onion |
| 1/2 | c | Chopped carrot |
| Unsalted butter | ||
| Chianti and Rosemary sauce (see index for sauce recipe) |
INSTRUCTIONS
1. Preheat oven to 350 F. 2. Remove giblets and rinse duck, inside and out. Remove breast skin and cut duck breast from bone, creating two half-breast pieces. Remove legs and thigh as one piece without removing skin. 3. Saute the liver gently in several tablespoons of butter and reserve. Cut in thin slices and use as garnish. 4. Saute all bones in a large pot including wings and remaining giblets in several tablespoons of butter. Add celery, onion, and carrot. Cover with several quarts of water and bring to a boil; reduce heat and simmer for 3 to 4 hours. Cool, then skim off fat. Strain. Reheat stock and reduce by half. 5. Cook leg and thigh pieces, skin on, in pan covered with foil in oven for 1 hr & 15 mins. Try to time this so the duck is done as the stock finishes up. 6. For medium rare: poach breast slowly for about 9 mins. in very hot but not simmering stock. Or saute gently in a saucepan in butter for 8 to 10 minutes. Or grill on stove-top electric grill for 6 minutes. Serve breasts and legs with Sauce. SOGNI DORATI NORTH WELLS, CHICAGO WINE: CHIANTI CLASSICS CONTE CAPPONI From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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