With time various topics, most connected to the 'ancient ways,' will be covered. Some of these might be controversial in nature - you're most welcome to contribute.

Wednesday, June 26, 2013

Drunken Duck ... Braised in Brandy & Green Ginger Wine

I don't use the slow cooker enough, but I'm very happy with today's result.  I used a home grown Indian Runner duck for this recipe ... the meat fell off the bone.  Any wild duck will do.
It is possible to cook this in a black pot, needs to go very, very slowly ...


1 Kg duck, quartered
4 Tablespoons plain flour
2 Tablespoons butter
2 Tablespoons Olive oil
1 Large onion, finely chopped
60 g sliced mushrooms
4 Tablespoons Brandy
4 Tablespoons Green Ginger Wine (or fortified wine)
Salt & pepper
Mixed herbs
Carrots & Sweet Potato

Dry duck quarters and rub with 2 tablespoons of flour.  Heat butter and oil in a frying pan... brown duck on all sides, remove and place in slow cooker.

Add onion and mushrooms to the frying pan ... saut√© until golden brown.  Add half the brandy and half the fortified wine ... simmer for 2 minutes.  Add remaining flour and cook until well browned.

Slowly add a cup of water, stirring regularly.  Season and add mixed herbs ... spoon sauce over the duck in the slow cooker.  Cook for 5 hours on low.  

 After 3 hours, add the carrots and sweet potato ... add a pinch more of mixed herbs. Half and hour before serving, stir remaining fortified wine and brandy into the sauce.

I added a bit of fresh cucumber and tomato to keep the rabbit happy ...

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