Dish of the Week: Duck braised in red wine

Dish of the Week: Duck braised in red wine

Executive chef Mauro Pando seasons airline duck breasts and legs with salt, orange zest, fennel seed and pepper and lets them rest overnight.

He sears them to render the fat.

He crisps bacon from kurobuta pork, adds onion, tomato paste, flour and some more oil to make a roux. He adds a red-wine reduction and duck stock to that along with chopped rosemary and porcini mushrooms.

He divides the mixture in two and braises the breasts and legs separately in a 225-degree

Register to view the full article

Register to view this article

TAGS: Food Trends
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish