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Duck with Potatoes And Onions

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Cklive15 1 servings

INGREDIENTS

2 Ducks; (4 1/2 pound)
2 Onions; quartered
1 lg Carrot cut into 1 1/2 inch pieces
1 Stalk celery cut into 1 1/2 inch pieces
6 Garlic cloves
1 1/4 c Dry white wine
6 c Brown stock or canned beef broth
A cheesecloth bag containing 1 teaspoon; 12 parsley stems
; dried thyme, and 1 bay leaf
1 tb Tomato paste
1 1/2 lb Potatoes; peeled and cut into
; 2-inch pieces
1 lb Small white onions; about 1 inch in
; diameter
1 tb Arrowroot

INSTRUCTIONS

Have the butcher split the ducks lengthwise, remove and reserve the
backbones and wingtips, and reserve the giblets. Chop the reserved
backbones and wing tips into large pieces. Arrange the ducks skin side up
in a large stainless steel or enameled baking pan and prick them all over
with a skewer. Add the backbones and wing tips, the reserved giblets
excluding the liver, the quartered onions, carrot, celery and garlic, and
brown the mixture in a preheated very hot oven (550 degrees), pouring the
fat into a bowl periodically and reserving it, for 40 minutes. Transfer the
ducks to a plate and pour any remaining fat into the bowl. Add 1 cup of the
wine to the pan and reduce the liquid over moderately high heat by half.
Add the stock, the cheesecloth bag, and the tomato paste and bring the
liquid to a boil. Add the ducks, spoon some of the liquid over them, and
braise them, covered tightly with foil, in a moderate oven (350 degrees),
basting them occasionally, for 40 minutes, or until they are tender.
In a skillet, heat 3 tablespoons of the reserved duck fat over moderately
high heat until it is hot. Add the potatoes with a pinch of sugar and salt
and pepper to taste, saute them, turning, for 15 minutes, or until they are
just tender, and drain them. In another skillet heat 2 more tablespoons of
the reserved duck fat over moderately high heat until it is hot. Add the
white onions with a pinch of sugar and salt and pepper to taste, saute
them, stirring, for 12 to 15 minutes, or until they are browned lightly and
just tender, and drain them.
Transfer the ducks to a plate and strain the cooking liquid into a
stainless steel or enameled casserole. Return the ducks to the pan and
roast them, uncovered, in a preheated hot oven (400 degrees) for 10 to 15
minutes, or until the skin is crisp. Skim the fat from the cooking liquid
and reduce the liquid over moderately high heat to about 2 cups. In a small
bowl, combine the remaining wine and the arrowroot, stir the mixture into
the reduced cooking liquid, add salt and pepper to taste. Add the potatoes
and onions and simmer the mixture for 5 minutes. Quarter the ducks, arrange
them on a heated platter and spoon the vegetables over them.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9289
Converted by MM_Buster v2.0l.

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