Duck with Chestnuts
Submitted by giggles
Braised duck with chestnuts in a syrupy orange and red currant sauce, built on homemade duck stock and fresh thyme. A rustic European classic that’s pure cold-weather comfort.
YIELD
8 servingsPREP
35 minCOOK
1 hrsREADY
2 hrsThis is the sort of dish that belongs on a candlelit table when the leaves are falling and the air has that first real bite of cold.
A whole duck gets disjointed and seared until the skin turns golden, then braised gently in homemade duck stock with fresh orange juice, orange zest, and sprigs of thyme.
Parboiled chestnuts go in during the last stretch, soaking up all those savory-sweet pan juices.
The sauce gets reduced to a glossy, syrupy finish with a spoonful of red currant jelly that brings a tart brightness to every forkful.
Chef’s Tips
- Make stock from the back, neck, and wings while you prep the rest. Nothing beats homemade duck stock for depth of flavor, and you’re using the whole bird.
- Render the excess duck fat and save it. It’s liquid gold for roasting potatoes or searing vegetables another day.
- Parboil chestnuts for easier peeling. Score an X on the flat side first, boil for 10 minutes, then peel while still warm.
Ingredients
Directions
Well beforehand, disjoint a large duck by cutting it into 2 breast pieces and 4 leg and thigh pieces.
Use the back, neck and wings to make a good strong stock.
Remove the excess fat and render for use another day.
Parboil and peel ½ kg chestnuts.
Heat a large, dry frying pan to very hot and sauté the duck pieces until golden on all sides.
Pour off all but 1 tablespoon of the fat which will have accumulated in the pan and gently fry a finely chopped large onion.
When it is golden, add the zest and juice of 2 large oranges and stir to deglaze the pan.
Put the duck legs into a large saucepan, pour the orange- onion mixture over them and add enough duck stock to cover and several sprigs of thyme.
Simmer for 30 minutes.
Then add the duck breasts and chestnuts and, if necessary, more stock to cover and cook for 20 minutes longer or until fork-tender.
Remove the duck and chestnuts to a serving dish and keep warm while boiling the sauce hard to reduce until syrupy.
Add a tablespoon of red currant jelly, adjust the seasoning and pour the sauce over the duck and chestnuts.
Serve.
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