Red Duck with Apples: Germano alle Mele

Yield:
6 servings
Ingredients
  • 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
  • Brown Chicken Stock:
  • 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
Directions

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.

Brown Chicken Stock:

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


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