Grandpa Bartholomew's Braised Duck With Fig And Port Wine Sauce

Name: Grandpa Bartholomew's Braised Duck with Fig and Port Wine Sauce (Standard)
Total time: 3 h 30 min
Yield: 6
Cuisine: Holiday
Ingredients: 1 Whole Duck; 1 tbsp Salt; 1 tsp Black Pepper; 1 Orange Juice; 2 Bay Leaves; 4 Garlic-crushed; 1 Port Wine; 2 cups Chicken Broth; 1 Onion-quartered; 2 Carrots-chopped; 2 Celery stalks-chopped; 1 cup Fig Jam; 2 tbsp Butter; 1 tbsp All-Purpose Flour

⏱3h 30m

👥6

🔥650 cal

Medium

🍽️Holiday

A comforting and flavorful braised duck dish, perfect for a hearty meal. This version uses readily available ingredients and straightforward techniques.

1 Whole Duck

1 tbsp Salt

1 tsp Black Pepper

1 Orange Juice

2 Bay Leaves

See all 14 ingredients ↓

(0 reviews)

⏱3h 30m

👥6

🔥650 cal

Medium

🍽️Holiday

A comforting and flavorful braised duck dish, perfect for a hearty meal. This version uses readily available ingredients and straightforward techniques.

#braised #duck #port wine #fig #comfort food

Instructions

Marinate the Duck: Place the duck in a large container and cover with Marinade ingredients. Marinate for at least 4 hours, or preferably overnight, in the refrigerator.
Sear the Duck: Remove the duck from the marinade and pat dry. Season with Salt and Black Pepper. Sear the duck in a large Dutch oven over medium-high heat until browned on all sides.
Braise the Duck: Add Braising Liquid ingredients to the Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until the duck is very tender.
Prepare the Sauce: Remove the duck from the Dutch oven and set aside. Strain the braising liquid, discarding the solids. In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in the strained braising liquid and bring to a simmer. Stir in Fig Jam and cook until thickened, about 5 minutes.
Finish and Serve: Return the duck to the sauce and heat through. Serve with your favorite sides.

Ingredients

1 1.5 kg Whole Duck
1 tbsp 15 mL Salt
1 tsp 5 mL Black Pepper
1 240 mL Orange Juice
2 4 g Bay Leaves
4 10 g Garlic-crushed
1 750 mL Port Wine
2 cups 480 mL Chicken Broth
1 20 g Onion-quartered
2 10 g Carrots-chopped
2 10 g Celery stalks-chopped
1 cup 240 mL Fig Jam
2 tbsp 30 mL Butter
1 tbsp 15 mL All-Purpose Flour

Equipment

Dutch oven
Saucepan
Large container
Strainer

Instructions

Marinate the Duck: Place the duck in a large container and cover with Marinade ingredients. Marinate for at least 4 hours, or preferably overnight, in the refrigerator.
Sear the Duck: Remove the duck from the marinade and pat dry. Season with Salt and Black Pepper. Sear the duck in a large Dutch oven over medium-high heat until browned on all sides.
Braise the Duck: Add Braising Liquid ingredients to the Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until the duck is very tender.
Prepare the Sauce: Remove the duck from the Dutch oven and set aside. Strain the braising liquid, discarding the solids. In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in the strained braising liquid and bring to a simmer. Stir in Fig Jam and cook until thickened, about 5 minutes.
Finish and Serve: Return the duck to the sauce and heat through. Serve with your favorite sides.

Nutrition per serving

Calories 650

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Grandpa Bartholomew's Braised Duck With Fig And Port Wine Sauce

Grandpa Bartholomew's Braised Duck With Fig And Port Wine Sauce

Ratings & Reviews

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