Preparing this dish requires some effort, but duck cooked this way will be a culinary attraction on any table.
Ingredients
- Onion – 1 piece
- Red wine – 500 ml
- Garlic clove – 5 pieces
- Duck – 1 piece
- Bay leaf – 1 piece
- Carrot – 1 piece
- Butter – 40 g
- Wheat flour – 15 g
- Parsley – 10 g
- Black pepper – 1 pinch
- Leek – 1 piece
- Salt – 1 pinch
- Dried cranberries – 150 g
- Dried rosemary – 1.5 tablespoons
- Potato – 900 g
Preparation
Wash and dry the duck. Remove the fat from the duck (transfer the fat to a bowl), then gently insert the tip of a knife into the body and cut it open. Loosen the duck breasts and cut off the legs (along the joint sacs). Remove the remaining fat and cut out the breasts. Trim excess fat and skin from the breasts and legs, then transfer to the bowl with the fat. Gently pull the skin of the legs upward with a knife (to expose the bone), then cut into cubes. Make a crosshatch pattern on the skin side of the breasts.
Peel and slice the potatoes into rounds and place in a bowl of water.
Extract chives from 5 garlic cloves (use 2 cloves for the duck and 3 cloves for the potatoes), then chop 2 cloves into half-rounds. Slice the onion into strips, dice the carrot and leek. Mix with the garlic.
Heat 40 g of butter in a saucepan. Meanwhile, also heat a deep frying pan. Season the duck legs with salt and pepper on both sides. Add 120 g of cranberries (leaving 30 g for decoration) to the saucepan with the butter and sauté for about 1 minute. Then add the chopped onion, carrot, leek, and half-sliced garlic. Sauté for about 2 minutes. Season with salt and pepper. Stir frequently.
Place both legs in the heated frying pan, skin side down. Fry the duck legs for about 2 minutes on each side until golden brown. Add 15 g of flour to the vegetables in the saucepan, stir and cook for about 1 minute. Transfer the duck legs to the vegetables, place on a larger burner, and pour in 1/2 liter of red wine.
On the frying pan where the legs were fried, add the fat and skin that were previously removed from the duck.
When the wine in the saucepan starts to boil vigorously, ignite the wine (flambé), then simmer for a while, add about 200 ml of water, cover, reduce heat, and simmer for about 50 minutes.
Pour the rendered fat from the frying pan through a sieve, straining out the pieces of duck from which the fat was rendered.
Remove the potatoes from the water and pat dry with a cloth. Measure the drained fat (about 150 ml needed), pour into the frying pan, add the potatoes and fry for about 20 minutes until golden brown, stirring occasionally. Remove from heat.
Add 1 bay leaf to the sauce in the saucepan.
Season the duck breast with salt and pepper on both sides.
Heat a clean frying pan very hot. Finely chop the remaining 3 garlic cloves, then add dried rosemary to the garlic, and crush everything. Place the duck breast in the pan, skin side down, and fry until golden brown on both sides. Turn the breasts in the pan, reduce heat, and fry for about 8 minutes.
Chop the parsley (leaving a few leaves for decoration) and add to the garlic and rosemary mixture.
Pour the fat from the frying pan where the potatoes are being fried, add garlic, parsley, and rosemary to the potatoes. Mix everything.
Pour the fat from the frying pan where the breasts are being fried into the pan where the potatoes are being fried, heat.
Season the potatoes with salt and pepper. Add the reserved cranberries to the pan with the breasts. Sauté for a while, then remove the breasts from the pan, place on aluminum foil (with the matte side in), and wrap.
Serving Arrange the potatoes on a plate in a fan shape, place the vegetables in the center. Wrap the duck breasts in foil, cut diagonally. Garnish with parsley leaves, previously fried in deep fat, and cranberries sautéed in a pan.
