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

Name: Grandpa Bartholomew's Braised Duck with Fig and Port Wine Sauce (Upgraded)
Total time: 4 h
Yield: 6
Cuisine: Holiday
Ingredients: 1 Pekin Duck; 1 tbsp Sea Salt; 1 tsp Black Peppercorns-freshly ground; 1 Freshly Squeezed Orange Juice; 2 Bay Leaves; 6 Garlic-crushed; 1 sprig Fresh Thyme; 1 Ruby Port Wine; 2 cups Homemade Chicken Stock; 1 Yellow Onion-quartered; 2 Carrots-chopped; 2 Celery stalks-chopped; 1 cup High-Quality Fig Jam; 3 tbsp Unsalted Butter; 1.5 tbsp All-Purpose Flour; 1 tbsp Balsamic Vinegar

⏱4h

👥6

🔥700 cal

Medium

🍽️Holiday

A slightly more refined version of the classic braised duck, featuring higher-quality ingredients and a more nuanced sauce.

1 Pekin Duck

1 tbsp Sea Salt

1 tsp Black Peppercorns-freshly ground

1 Freshly Squeezed Orange Juice

2 Bay Leaves

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(0 reviews)

⏱4h

👥6

🔥700 cal

Medium

🍽️Holiday

A slightly more refined version of the classic braised duck, featuring higher-quality ingredients and a more nuanced sauce.

#braised #duck #port wine #fig #refined

Instructions

Marinate the Duck: Place the duck in a large container and cover with Marinade ingredients. Marinate for at least 8 hours, or preferably overnight, in the refrigerator.
Sear the Duck: Remove the duck from the marinade and pat dry. Season with Sea Salt and Black Peppercorns. 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 2.5-3 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 Balsamic Vinegar 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 Pekin Duck
1 tbsp 15 mL Sea Salt
1 tsp 5 mL Black Peppercorns-freshly ground
1 240 mL Freshly Squeezed Orange Juice
2 4 g Bay Leaves
6 15 g Garlic-crushed
1 sprig 5 g Fresh Thyme
1 750 mL Ruby Port Wine
2 cups 480 mL Homemade Chicken Stock
1 20 g Yellow Onion-quartered
2 10 g Carrots-chopped
2 10 g Celery stalks-chopped
1 cup 240 mL High-Quality Fig Jam
3 tbsp 45 mL Unsalted Butter
1.5 tbsp 22.5 mL All-Purpose Flour
1 tbsp 15 mL Balsamic Vinegar

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 8 hours, or preferably overnight, in the refrigerator.
Sear the Duck: Remove the duck from the marinade and pat dry. Season with Sea Salt and Black Peppercorns. 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 2.5-3 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 Balsamic Vinegar 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 700