Duck in red wine sauce
10 servings
30 minutes
Duck in red wine sauce is an exquisite dish of European cuisine that embodies elegance and depth of flavor. Traditionally, this recipe was used for festive feasts, as the combination of juicy duck meat with rich wine aroma creates an impressive gastronomic delight. The duck simmers in broth with onions and celery, absorbing their delicate notes, and is then complemented by tart red wine and lemon juice for a subtle acidity. The finishing touch is grapefruit, which refreshes the composition and adds a light citrus bitterness. The dish pairs perfectly with roasted vegetables and creamy mashed potatoes, revealing a full palette of flavors. This recipe is a true symbol of culinary mastery where classic techniques transform ordinary ingredients into a work of art.
1
Cut the duck into small pieces and rub with salt and pepper. Heat a large skillet and add vegetable oil. Sauté the meat until golden brown for about 5 minutes.
- Duck: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: to taste
2
Place the duck in a large pot and add broth, finely chopped onion, celery root, and grated lemon zest. Bring to a boil, cover, and simmer until cooked for about 1.5 hours. Cooking time depends on the size and age of the duck.
- Duck: 1 piece
- Chicken broth: 1 glass
- Onion: 1 head
- Celery root: 1 piece
- Lemon: 0.5 piece
3
Transfer the duck to a plate. Heat a small pan, add vegetable oil, and lightly fry the flour. Add the flour to the duck sauce, pour in red wine and lemon juice. Mix well, breaking up lumps, place the duck back in, and simmer for another 10 minutes. When serving, garnish each piece with grapefruit flesh.
- Duck: 1 piece
- Vegetable oil: to taste
- Wheat flour: 2 tablespoons
- Red dry wine: 1 glass
- Lemon: 0.5 piece
- Grapefruits: 1 piece