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    DUCK STEW IN SAUTERNES
    from "Bistro Cooking" by Patricia Wells

    This is actually a "fancy restaurant" dish I clipped from a French magazine and transformed into a rustic autumn specialty. The first time I tested this was one early fall evening in the country. By the time we sat down to eat on the terrace it was so dark we could barely see what it was that we were eating. But that didn't stop us from feasting on this delightful marriage of duck and distinctive Sauternes wine. The perfect acidity of the apples serves to gently glide the lily! My sister, who patiently helped test the bulk of the recipes noted: "The family's favorite. So far…!" The wine to drink with this is, of course, a young Sauternes.

    4 servings
    INGREDIENTS (CLICK TO BUY)

    1 duck (3 to 4 pounds), well rinsed, patted dry, cut into 8 to 10 serving pieces, at room temperature.
    Salt and freshly ground black pepper
    2 tablespoons extra-virgin olive oil
    1 carrot, peeled and finely minced
    1 onion, finely minced
    2 cups Sauternes*
    2 cups duck stock or chicken stock, preferably homemade
    Bouquet garni: 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
    4 golden delicious apples
    3 tablespoons (1 1/2 ounces) unsalted butter

    FreshDirect Note: When Sauternes is unavailable, we may substitute another appropriate sweet white wine.

    Print recipe
    PREPARATION

    1. Season the duck breast pieces and duck legs liberally with salt and pepper. Heat the oil in a nonreactive deep-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.
    2. Return the duck to the skillet. Add the wine, stock and bouquet garni. Cover, reduce heat and simmer gently about 40 minutes.
    3. 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.
    4. Peel and core the apples; cut lengthwise into eighths. Melt the butter in a large skillet. Add the apples and sauté over medium heat until lightly browned, 4 to 5 minutes.
    5. Divide the apples among 4 heated dinner plates. Place a piece of duck on each plate and cover with the sauce.



    Product nutrition and information
     Quantity Ingredients Est.Price
      Jurgielewicz Farm Free Range Whole Duck, Frozen
    This product is currently unavailable.
     
      Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
     1 lb
     
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
      Baron Herzog Late Harvest Chenin Blanc - $21.99/ea plus tax Save! Just $19.79 each when you buy 12 or more.
     750ml
     
      FreshDirect Chicken Stock - $3.49/ea
     pint
     
      Italian Parsley - $1.99/ea
     Farm Fresh
     
      Thyme - $1.99/ea
     Farm Fresh
     
      FreshDirect Fennel Seeds - $3.59/ea
     3.25oz
     
      Golden Delicious Apples, 4-Pack
    This product is currently unavailable.
     
    You May Already Have
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      FreshDirect Bay Leaves - $3.79/ea
     0.14oz
     
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
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