Red Wine Braised Duck
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
744
Fat
37.9g
Saturated Fat
14g
Carbs
13.7g
Sugars
8.7g
Protein
79.6g
Fibre
0.6g
Sodium
0.86g
Ingredients
2 kg duck, trimmed of excess fat and legs tied together
Salt and black pepper
120 ml dry red wine
12 garlic cloves, peeled
8 fresh thyme sprigs
80 g golden raisins
1.2 l chicken stock
Method
  1. Preheat the oven to 180°C/160°C fan/gas mark 4 and season the duck with salt and pepper. Add the whole duck to a roasting tray and place on the stove. Heat over a medium-high heat for 12-15 minutes, rotating frequently, until the fat begins to render off and the skin becomes crisp. Pour the fat out of the pan as it gathers.
  2. Remove the duck from the tray and pour in the wine. Use a wooden spoon to scrape up any browned bits from the bottom. Bring the wine to a boil and cook for 2-4 minutes until it has reduced to a syrup.
  3. Stir in the garlic, thyme and half of the raisins. Return the duck to the tray and pour in the stock. Bring the mixture to a simmer and braise, uncovered, in the oven for two hours or until tender.
  4. Remove the duck from the tray and increase the oven to 200°C/180°C fan/gas mark 6. Pour the braising liquid into a cup and let it stand until the fat rises to the top. Skim off the fat and pour the liquid through a sieve into a saucepan, pressing hard on the solids.
  5. Bring the liquid to a boil and cook for 5-7 minutes until it has reduced by one-third. Add the remaining raisins and simmer for five minutes. 
  6. Place the duck back in the tray and brush with a bit of the glaze. Cook for 10 minutes until slightly crisp on the outside. Allow to cool at room temperature for 15 minutes before serving.