Duck stewed in red wine with onions and currants
6 servings
180 minutes
Duck braised in red wine with onions and currants is an exquisite dish of European cuisine, infused with the rich flavors and aromas of French herbs. The recipe's origins trace back to traditional French gastronomic techniques where poultry is simmered in wine, enriched with complex notes. The tender duck gains a rich taste thanks to caramelized onions and the tartness of currants. The wine tenderizes the meat, creating a velvety texture, while the herbs add noble spicy accents. It pairs perfectly with mashed potatoes that balance the flavor composition. This dish is suitable for both a cozy family dinner and a festive feast, offering gourmets a true symphony of flavors.
1
Cut the skinless duck fillet into pieces.
- Duck fillet: 1 kg
2
Peel the onion and cut it into wedges.
- Shallot: 5 piece
3
Heat vegetable oil in a deep skillet and quickly fry the duck fillet until a crust forms, but not until fully cooked. Transfer the fillet to a bowl.
- Vegetable oil: 5 tablespoon
- Duck fillet: 1 kg
4
In the fat left from frying, quickly fry the onion over high heat until golden.
- Shallot: 5 piece
5
Pour broth and wine into the pan, add sugar and currants. Bring to a boil and remove from heat.
- Duck stock: 500 ml
- Dry red wine: 200 ml
- Sugar: 1 tablespoon
- Blackcurrant: 250 g
6
Transfer the duck fillet to a thick-bottomed pot, pour in the broth, season with salt and pepper, and add the herb mixture. Cover with a lid, bring to a boil, reduce the heat to low and let simmer for 2.5 hours.
- Duck fillet: 1 kg
- Duck stock: 500 ml
- Salt: to taste
- Ground black pepper: to taste
- Herbes de Provence: 1 tablespoon
7
You can also stew in a pressure cooker, then the time can be reduced to 1.5 hours.
8
While the duck is stewing, prepare a side dish. Mashed potatoes will be perfect.
9
When the duck is ready, pour 2/3 of the sauce into a blender and blend until smooth.
10
Serve according to your taste and present it on the table.
