Duck with dried cherry, chicken giblets and port sauce
12 servings
135 minutes
This refined recipe of American cuisine offers the perfect blend of rich duck meat flavor and the tartness of a sauce made from dried cherries, chicken giblets, and port wine. Preparing the duck with aromatic herbs and spices ensures depth of flavor, while the slow roasting method retains the meat's juiciness. The sauce, rich in notes of port wine and sour cherry, gives the dish an elegant balance of sweetness and spiciness. This recipe with its rich texture and complex flavor profile will adorn any festive table, reminding of culinary traditions and inspiring gastronomic experiments.
1
Sprinkle the ducks inside and out with a mixture of salt and pepper, rub with garlic and finely chopped thyme, placing a few cloves and a pinch of herbs inside the carcasses. Make multiple punctures through the skin of the ducks with a fork to allow the fat to drain more easily.
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 16 cloves
- Fresh thyme: 1 bunch
2
Place the ducks breast side up on a high-sided baking tray or in a deep baking dish and send to an oven preheated to 90 degrees for about 2 hours and 30 minutes. After one hour of roasting, remove the fat that has dripped from the ducks and repeat this procedure every half hour. Check readiness by piercing the duck meat with a fork.
3
While the duck is cooking, prepare the sauce by lightly frying the chicken offal in olive oil for 2 minutes.
- Olive oil: 4 teaspoons
- Chicken giblets: 300 g
4
Place the fried offal on a plate and start sautéing finely chopped onion and carrot (5 minutes). Add chicken broth, water, tomato paste, 4 cloves of garlic, cumin, pepper, and sautéed offal to the vegetables. Bring to a boil, reduce heat, and simmer covered loosely for 45 minutes. Strain the resulting liquid and refrigerate for 1 hour.
- Onion: 2 heads
- Carrot: 2 pieces
- Chicken broth: 1 l
- Water: 0.5 glass
- Tomato paste: 2 tablespoons
- Garlic: 16 cloves
5
When the duck is ready, remove it from the tray and let it rest for 20 minutes. Meanwhile, pour the duck juice that has dripped onto the tray into a glass and place it in the refrigerator so that the fat in the juice eventually rises to the surface.
6
Heat the pan over medium heat, pour in the port wine, bring to a boil, and add the sautéed offal, cooking for a few minutes.
- Ruby port: 150 ml
7
Take the chilled broth with sautéed vegetables from the fridge and mix this liquid with port wine and offal.
8
Remove all the fat that has risen to the surface from the chilled liquid in the glass. Pour the remaining duck juice into the mixture of port wine, offal, broth, and vegetables. Add dried cherries and cook for 1 minute.
- Dried cherries: 1 glass
9
Sprinkle corn starch over the cherries and continue cooking the sauce, stirring thoroughly until the liquid thickens (about 2 minutes). Mix the sauce with vinegar and pepper.
- Cornstarch: 2 tablespoons
- Balsamic vinegar: 1 tablespoon
- Ground black pepper: to taste
10
Cut the duck, first separating the legs and wings. Slice the breast meat, removing the skin. Serve with cherry sauce (1-2 tablespoons per serving).
