Black Duck with Wine
Submitted by julie w
Wild black duck browned in butter, then braised low and slow with white wine, thyme, basil, and onions until fork-tender. A splash of cream at the end builds a velvety pan gravy. Hunter’s kitchen at its finest.
YIELD
4 servingsPREP
20 minCOOK
80 minREADY
100 minThis is the kind of recipe that turns a successful hunt into a meal worth remembering. Black duck pieces get a golden sear in butter and oil, then braise gently in white wine with thyme, basil, onions, and chopped giblets that melt into the sauce.
The cream goes in during the last 20 minutes, transforming the pan juices into a rich, silky gravy that clings to every piece.
Serve it on a warm platter with the gravy spooned right over top. Hot bread for sopping, buttered baby carrots, braised celery, and a glass of red wine round out a proper game dinner.
Chef Tips
- Pintail ducks work as a straight substitute if you don’t have black duck. The cooking times stay the same.
- Brown the duck pieces well on all sides before braising. That deep golden crust adds flavor the wine sauce builds on.
- Warm the wine before adding it to the pot. Cold liquid hitting hot fat can cause splattering and shocks the meat.
- Check for tenderness at the one-hour mark. Wild duck can vary in toughness depending on age, so the cream-finishing stage may need a few extra minutes.
Ingredients
Directions
Pintail ducks may be used in place of Black ducks.
Cut ducks into serving pieces.
Roll in flour and brown in butter and oil, turning often.
Sprinkle with salt and pepper and add thyme, basil, onion, parsley, giblets and wine.
Cover and cook in 350℉ (180℃) oven for 1 hour. Add cream and cook for 20 more minutes or until duck pieces are tender.
Serve in a warm platter with the gravy from the pan.
Suggestions: Hot bread, red wine, buttered baby carrots and braised celery
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