Go to Home page.

Go to the Recipe Archive.

Go to My Blog.

Go to Minute Meals

About my recipes.

Go to the About the Cook page.

Go to the Contact page.

 

Duck with Plum Wine Sauce

Duck with Plum Wine Sauce

Download the recipe PDF. View the YouTube video. View the Printer Friendly version.

Serves 6.
By Dennis W. Viau; from a dream at night.

One night I dreamed I worked as an errand guy in a professional kitchen. There were many roasted ducks left over and the chef wanted an idea to use them. I came up with a recipe in my sleep. The next day I bought a duck and created the following dish according to my dream.

Ingredients:

1 medium apple
½ medium onion
3 to 4 sage leaves
6 pound (2.7 kg) duck
1 cup (473ml) chicken stock, preferably homemade
½ cup (118ml) plum wine
Salt and pepper to taste
12 ounces egg noodles
10 to 12 medium carrots

Directions:

Coarsely chop the apple, onion, and sage leaves.

Heat the oven to 350°F (177°C). Pierce the duck skin in several place with a skewer, being careful to pierce only the skin and not the meat. This will allow excess fat to drain. Stuff the duck with the mixture of apple, onion, and sage. Place on a rack in a large oval dutch oven or roasting pan with a cover. Add stock to the pan and cover.

Roast 1½ to 2 hours with the lid on the pan. Then transfer the duck to a platter and cover with foil. Allow to cool until safe to handle without burning your fingers.

Strain the stock from the bottom of the pan, discarding any solids. Skim and discard excess fat. Pour the stock in a large skillet and add the wine. Heat to boiling over medium-high heat. Season lightly with pepper and ground rosemary. Then lower the heat to medium. Reduce to less than half the volume. Taste and adjust for salt.

When the duck is cool enough to handle safely, remove all the meat from the bones. (The bones and skin can be discarded, or freeze for making stock later.) Cut any large pieces of meat, such as the breast meat, into bite-sized pieces. Discard the stuffing—is was only used for moisture and flavor inside the duck.

Start heating water for boiling the noodles.

Clean the carrots and cut into long pieces, thin enough to cook evenly. Oil a stove top grill with a high-temperature oil, such as peanut oil or safflower oil, then heat the grill over medium-high heat. Arrange the carrots in the center of the grill and cover with a pan lid to help capture the steam and cook the carrots.

While the carrots are cooking, boil the noodles until tender. Heat the duck meat in the reduction sauce.

Plate the cooked noodles, topping with duck meat and sauce. Arrange grilled carrots on the side. Serve.