Welsh Family Kitchen

Braised Duck with Wine: Canard au Vin Original Recipe courtesy of Emeril Lagasse Ingredients: 1 cup pearl onions 1/2 pound bacon, chopped 1/2 cup flour, divided 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 duck breasts 1/2 pound portobello mushrooms 1 tablespoon minced garlic 1/4 cup cognac 1 cup dry red wine 1/2 cup chicken stock Bouguet garni (a few sprigs of parsley, 1 bay leaf, 3 sprigs thyme, and some black peppercorns tied in cheesecloth) Chopped fresh parsley leaves, for garnish Procedures: Heat a large, straightsided saute pan or Dutch oven over mediumhigh heat. Add the bacon and cook, stirring, until brown and crispy, about 5 minutes. Remove the bacon from the pan with a slotted spoon and drain on paper towels. Season 1/4 cup of the flour 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly dredge the duck in the seasoned flour, shaking to remove any excess. Increase the heat to mediumhigh. Add the duck to the fat in the pan and cook until lightly browned, about 4 minutes per side. Remove the duck breasts and set aside to drain on a paper lined plate. Drain off all but 3 to 4 tablespoons of fat from the pan. Add the pearl onions, mushrooms and garlic and cook until onions begin to brown and the mushrooms release their liquid. Remove the pot from the heat and carefully add the cognac. Using a match, ignite the cognac and return the pan to the heat cooking for 1 minute, until the flames die out and the alcohol cooks off. Add the remaining 1/4 cup of flour to the pan and stir to bind with the fat in the pan and make a roux. Continue to cook the roux, while stirring until brown in color, about 5 minutes. Return the duck to the pan, add the wine, and stir to combine. Add the stock and bouqet garni, cover, and place in the oven and cook, stirring occasionally, until tender, about 2 hours. Remove the duck breasts from the sauce with a slotted spoon and cover to keep warm. Continue cooking the sauce at a simmer, uncovered, for 20 minutes, stirring often to keep the sauce from sticking. Adjust the seasonings with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper and return the duck breasts and crispy bacon to the pan. Garnish with chopped fresh parsley. Serve with crusty bread on the side. Notes: 2016-02-26: For the two of us. 2016-01-15: Excellent. This had enough sauce to do 4 breasts if necessary. Frozen pearl onions could be substituted. 2016-01-08: Modified from the original. 03/21/2016