David’s Braised Duck with Apple and Chestnut Stuffing

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David’s Braised Duck with Apple and Chestnut Stuffing

Postby Huntingwithdaughters » Wed Sep 15, 2010 7:13 pm


• 1 duck, wild or domestic, cleaned and plucked with giblets
• 1 tart apple, peeled, cored and chopped
• 1 can of chestnut puree
• Pinch of nutmeg
• 1 whole clove
• 3 oz Cognac , Armagnac or Calvados
• 1 container of organic beef stock
• 1 container of organic vegetable stock
• 1 bay leaf
• 1 tablespoon thyme
• Black Pepper corns
• 1 tablespoon sweet butter
• Bacon (wild duck only)

Preparation: the braising liquid

• Cut up the giblets; if the gizzard is present, make certain it has been cut open and cleaned
• Place the giblets in a stock pot or large sauce pan
• Cut up the neck of the duck and add to the pot
• Cut off the 1st and 2nd joints of the wings and add to the pot
• Melt the butter in the pot and brown the giblets for 5 minutes on a medium heat
• Add a bay leaf, the thyme, the beef and the vegetable stock
• Add a dozen black pepper corns
• Boil until reduced by 50%
• Strain and set aside

For the rest of this recipe go to: http://huntingwithdaughters.com/?page_id=346

David Bershtein
'88 Vintage 11-87 12 ga.
Current Vintage 1100 28 ga.
Winchester Model 131 .22LR
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David Bershtein
Now on Kindle: Tippecanoe: gourmet recipies and disasters of sports afield
Posts: 44
Joined: Sat Aug 28, 2010 11:54 pm
Location: Northeast PA

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