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

Name: Grandpa Bartholomew's Braised Duck with Fig and Port Wine Sauce (Elevated)
Total time: 5 h
Yield: 6
Cuisine: Holiday
Ingredients: 1 Moulard Duck; 1 tbsp Fleur de Sel; 1 tsp Tellicherry Peppercorns-freshly ground; 1 Blood Orange Juice; 2 Bay Leaves; 8 Garlic-crushed; 2 sprigs Fresh Thyme; 1 Star Anise; 1 Vintage Tawny Port Wine; 2 cups Duck Stock-homemade; 1 Yellow Onion-quartered; 2 Carrots-chopped; 2 Celery stalks-chopped; 1 cup Black Mission Fig Jam; 4 tbsp European-Style Butter; 2 tbsp All-Purpose Flour; 1 tbsp Aged Balsamic Vinegar; 1 tsp Duck Fat

⏱5h

👥6

🔥800 cal

Expert

🍽️Holiday

An exquisite rendition of the classic duck dish, utilizing premium ingredients and advanced techniques for a truly memorable dining experience.

1 Moulard Duck

1 tbsp Fleur de Sel

1 tsp Tellicherry Peppercorns-freshly ground

1 Blood Orange Juice

2 Bay Leaves

See all 18 ingredients ↓

(0 reviews)

⏱5h

👥6

🔥800 cal

Expert

🍽️Holiday

An exquisite rendition of the classic duck dish, utilizing premium ingredients and advanced techniques for a truly memorable dining experience.

#braised #duck #port wine #fig #gastronomic #fine dining

Instructions

Dry-Age the Duck: Dry-age the duck, uncovered, in the refrigerator for 24-48 hours to enhance flavor and crisp the skin.
Marinate the Duck: Place the duck in a large container and cover with Marinade ingredients. Marinate for at least 24 hours, or up to 48 hours, in the refrigerator.
Sear the Duck: Remove the duck from the marinade and pat very dry. Season generously with Fleur de Sel and Tellicherry Peppercorns. Sear the duck in a large Dutch oven with Duck Fat over medium-high heat until deeply browned and crispy 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 3-4 hours, or until the duck is fall-off-the-bone tender.
Prepare the Sauce: Remove the duck from the Dutch oven and set aside. Strain the braising liquid through a fine-mesh sieve, 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 Aged Balsamic Vinegar and cook until thickened and glossy, about 5 minutes.
Finish and Serve: Return the duck to the sauce and heat through. Serve immediately with carefully selected accompaniments.

Ingredients

1 1.5 kg Moulard Duck
1 tbsp 15 mL Fleur de Sel
1 tsp 5 mL Tellicherry Peppercorns-freshly ground
1 240 mL Blood Orange Juice
2 4 g Bay Leaves
8 20 g Garlic-crushed
2 sprigs 10 g Fresh Thyme
1 5 mL Star Anise
1 750 mL Vintage Tawny Port Wine
2 cups 480 mL Duck Stock-homemade
1 20 g Yellow Onion-quartered
2 10 g Carrots-chopped
2 10 g Celery stalks-chopped
1 cup 240 mL Black Mission Fig Jam
4 tbsp 60 mL European-Style Butter
2 tbsp 30 mL All-Purpose Flour
1 tbsp 15 mL Aged Balsamic Vinegar
1 tsp 5 mL Duck Fat

Equipment

Dutch oven
Saucepan
Large container
Fine-mesh sieve

Instructions

Dry-Age the Duck: Dry-age the duck, uncovered, in the refrigerator for 24-48 hours to enhance flavor and crisp the skin.
Marinate the Duck: Place the duck in a large container and cover with Marinade ingredients. Marinate for at least 24 hours, or up to 48 hours, in the refrigerator.
Sear the Duck: Remove the duck from the marinade and pat very dry. Season generously with Fleur de Sel and Tellicherry Peppercorns. Sear the duck in a large Dutch oven with Duck Fat over medium-high heat until deeply browned and crispy 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 3-4 hours, or until the duck is fall-off-the-bone tender.
Prepare the Sauce: Remove the duck from the Dutch oven and set aside. Strain the braising liquid through a fine-mesh sieve, 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 Aged Balsamic Vinegar and cook until thickened and glossy, about 5 minutes.
Finish and Serve: Return the duck to the sauce and heat through. Serve immediately with carefully selected accompaniments.

Nutrition per serving

Calories 800