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Print this Recipe    Duck Stew

Civet de Canard au Sauternes (Duck Stew in Sauternes)

1 duck (3 to 4 pounds/1.5 to 2 kg), rinsed, patted dry, cut into 8 to 10 pieces
salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 carrot, peeled and finely minced
1 onion, finely minced
2 cups (50 cl) Sauternes
2 cups (50 cl) duck stock or chicken stock, preferably homemade
Bouquet garni
4 Golden Delicious apples
3 tablespoons (1 1/2 ounces/45 g) unsalted butter

Make a bouquet garni out of 12 parsley stems, 8 peppercorns, 1
imported bay leaf, 1/2 teaspoon fresh thyme, and 1/4 teaspoon fennel
seed tied in a double thickness of cheesecloth.

Season the duck breast pieces and duck legs liberally with salt
and pepper. Heat the oil in a nonreactive deep-sided skillet over
medium high heat. When the oil is hot but not smoking, add the
duck breasts and brown on the skin side only. Brown the legs on
both sides. Remove the duck from the skillet. Add the carrot and
onion and brown for 3 to 4 minutes.

Return the duck to the skillet. Add the wine, stock, and the
bouquet garni. Cover, reduce heat, and simmer gently about 40

Remove the duck pieces to a dish and keep warm. Strain the sauce
through a fine-mesh sieve. Pour the sauce over the duck. Adjust
the seasoning, if necessary.

Peel and core the apples; cut lengthwise into eighths. Melt the
butter in a large skillet. Add the apples and saut\xe9 over medium
heat until lightly browned, 4 to 5 minutes.

Divide the apples among 4 heated dinner plates. Place a piece of
duck on each plate and cover with the sauce.

Yield: 4 servings


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