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Braised Duck with Pearl Onions, Cinnamon and Amarone

Food Network Canada
YIELDS
4 servings
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Ingredients

1 4
lb(s) whole duck
3
Tbsp butter
1
lb(s) pearl onion, blanched, and, peeled
2
Tbsp pancetta, or bacon, cut into ½-inch cubes
1
leek, washed, trimmed, and, sliced
2
medium stalks celery, diced
2
carrot, diced
1
cinnamon, stick
2
bay leaf
cup blond raisins
2
cup dry red wine, preferably, Amarone
3
whole cloves
6
sprigs fresh thyme
2
sprigs fresh rosemary
1 28
oz can crushed roma tomato, with juice
salt, to taste
pepper, to taste
2
cup chicken stock
2
cup water
salt
freshly cracked black pepper
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Directions

Step 1

Trim excess fat off duck. Remove breasts and legs. Cut each breast and leg into 2 pieces. Season duck pieces with salt and pepper. Reserve carcass for stock, if desired.

Step 2

Heat half the butter in a large Dutch oven. Brown duck pieces for about 3 minutes each side. Drain off excess fat, if desired. Remove duck to a plate and reserve.

Step 3

Add remaining butter to same Dutch oven. Saute pearl onions for about 3 minutes or until golden. Add pancetta and continue cooking over medium high heat until pancetta is crisp. Add all the vegetables and saute for 2 minutes. Return duck to Dutch oven. Add cinnamon, bay leaves, raisins, wine, cloves and herbs. Bring to a boil. Reduce to a low simmer and cook uncovered for 30 minutes or until wine is reduced by half. Add the tomatoes and water or stock. Season with salt and pepper. Bring to a boil again then reduce heat to low. Cover and simmer for about 1 1/2 hours or until duck meat is very tender. Turn the duck pieces often while cooking.

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My rating for Braised Duck with Pearl Onions, Cinnamon and Amarone
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