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duck white wine cider vinegar lemon salt apples rosemary clove garlic chicken stock tomato paste chestnut honey bunches chives extra-virgin olive oil chicken carrots onions celery tomato paste black peppercorns parsley stems
Viewed: 18 - Published at: 8 years agoIngredients
- 1 (4 1/2) pound duck
- 1 cup white wine, plus 1/2 cup white wine
- 1 cup cider vinegar plus 1/2 cup
- 1 lemon, juiced
- Salt and pepper
- 1 pound tart apples, like Macouns, peeled, cored and cut into chunks plus 2 more apple peeled and thinly sliced
- 2 branches rosemary leaves
- 1 clove garlic, thinly sliced
- 1 cup chicken stock, recipe follows, plus 1 cup
- 2 tablespoons tomato paste
- 1/4 cup chestnut honey
- 2 bunches chives, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 3 1/2 pounds chicken wings, backs, and bones
- 3 carrots, coarsely chopped
- 2 onions, coarsely chopped
- 4 ribs celery, coarsely chopped
- 2 tablespoons tomato paste
- 1 tablespoon black peppercorns
- 1 bunch parsley stems
Method
- Preheat the oven to 375 degrees F.
- Remove the head, neck, wing tips and feet of the bird and set aside for broth.
- Rinse the bird with cold water, then with the wine, 1 cup vinegar and lemon juice.
- Drain the liquids from the bird and rub the outside of the flesh with the liquids.
- Season the bird inside and out with salt and pepper.
- Stuff the bird with the apples, rosemary and garlic and truss the bird with butcher?s twine.
- Place the duck in a Dutch oven add 1/2 cup white wine and roast in the oven, uncovered, for 1 hour, basting occasionally with the chicken stock.
- When bird is cooked, remove from oven and allow to rest 10 minutes before carving.
- Meanwhile, drain the fat from the pan and add the tomato paste.
- Cook 2 to 3 minutes until the tomato paste changes color and deglaze the pan with the remaining 1/2 cup cider vinegar.
- Add the remaining 2 apples and cook until they have softened, about 4 minutes.
- Add the chestnut honey and stir until a thin sauce has formed.
- Carve the bird, sprinkle the chives into the sauce and pour over.
- Serve immediately.
- In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
- Add all the chicken parts and brown all over, stirring to avoid burning.
- Remove the chicken and reserve.
- Add the carrots, onions, and celery to the pot and cook until soft and browned.
- Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
- Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
- Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
- Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
- Stir the stock to facilitate cooling and set aside.
- Refrigerate stock in small containers for up to a week or freeze for up to a month.
- Yield: 1 1/2 quarts
