Duck with Greens Recipe - With Wine Match

The rich flavours of the roast duck pair well with smooth, fruity New World reds - plump for lightly oaked or unoaked styles with enough acidity to cut through the fattiness of the meat.
Ingredients
2- 2 ½ KG DUCK

275ML STOCK (PREFERABLY MADE EARLIER WITH DUCK GIBLETS, ONION, CARROT, PEPPERCORNS AND CELERY)

A BOUQUET GARNI MADE WITH SAGE, MARJORAM AND THYME

1 LARGE COS LETTUCE, SHREDDED

500G GREENS - PODDED FRESH PEAS, COURGETTE, RUNNER/FRENCH BEANS
2 EGG YOLKS

55ML DOUBLE CREAM

SALT AND PEPPER

1 LEMON, JUICE ONLY

A LARGE HANDFUL OF CHOPPED MINT

Recipe Method

1. Prick the duck all over with a fork to help release the fat. Stick the herbs in the holes.


2. Heat 2 tbsp of olive oil in a heavy based casserole dish and brown the duck all over. If you do this slowly, it will release all the fat, so it can run out. Ladle some of the fat out of the pot and save.


3. When browned, put the duck breast-side down in the pot, cover with stock and simmer for 1 1/2 hours.


4. When done, turn the duck over, add the lettuce and greens, season and replace the lid and cook for a further 40 minutes.


5. Take out the duck and carve or joint. Keep warm. Remove the greens and lettuce and set aside with the duck.


6. Skim off any fat off the sauce, season. Mix the yolks and cream in a basin and pour over half the stock. Mix well and then pour back into the rest of the sauce. Cook gently, but do not boil.


7. Finally add the lemon juice and the mint and then pour over the duck and serve.



Wine Match

As a pairing to our duck with greens recipe try a new world oaked red.


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New World reds - plump for lightly oaked or unoaked;