Duck Bourguignonne with Chestnut Spaetzle
This recipe for duck bourguignonne with chestnut spaetzle is courtesy of chef Terrance Brennan.
- Servings: 4
Source: The Martha Stewart Show, January Winter 2008
- 1/4 cup plus 1 tablespoon olive oil
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 cup chopped onions
- 2 cups port wine
- 2 (750 mL) bottles red wine
- 2 heads garlic, halved crosswise, excess papery skin removed
- 8 Moulard duck legs, trimmed of excess fat
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter
- 8 cups Terrance Brennan's Brown Chicken Stock
- 3 dried bay leaves
- Peel of half an orange, pith removed
- 8 sprigs fresh thyme
- Coarse salt and freshly ground black pepper
- Chestnut Spaetzle
- 2 tablespoons chopped flat-leaf parsley
- Grand Mere
Heat 3 tablespoons oil in a large saucepan over medium heat. Add celery, carrots, and onion; cook, stirring, until softened and browned, about 8 minutes. Add port, red wine, and garlic; bring to a boil. Reduce heat to a simmer and cook for 5 minutes; remove from heat and let cool completely.
Place duck legs in an 8-quart Dutch oven. Pour cooled wine mixture over duck legs to completely cover. Cover Dutch oven and refrigerate 1 to 2 days.
Remove duck legs from marinade; pat dry and set aside. Strain marinade through a mesh strainer into a large heavy-bottomed saucepan, discarding solids. Bring liquid to a boil over high heat. Reduce heat and let simmer until liquid has reduced by two-thirds, about 2 hours.
Meanwhile, preheat oven to 325 degrees. Heat remaining 2 tablespoons oil in a Dutch-oven over medium-high heat. Working in batches, season duck legs with salt and pepper. Dredge in flour, coating on all sides and shaking off any excess. Add duck legs to hot oil and cook until golden brown on all sides, about 3 minutes per side. Transfer duck legs to a plate and repeat process with remaining duck legs.
Return all duck legs to Dutch oven. Whisk butter into reduced wine mixture until well blended and add to Dutch oven along with chicken stock, bay leaves, orange peel, and thyme. Bring to a boil over high heat, cover, and immediately transfer to oven. Cook until duck legs are tender and pulling away from the bone, 2 to 2 1/2 hours.
Remove Dutch oven from oven and transfer duck to a platter; set aside. Strain liquid through a fine-mesh strainer set over a medium saucepan; discard solids. Place saucepan over high heat and cook until liquid reduces enough to coat the back of a spoon, skimming off any foam or oil that floats to the surface, about 1 hour. You should have about 5 cups of liquid. Season with salt and pepper.
Return duck legs to Dutch oven and strain liquid over duck, discarding solids. Place Dutch oven over medium-high heat and cook until duck legs are heated through, 2 to 3 minutes. Cover to keep warm.
Divide spaetzle among 4 plates. Top each with 2 duck legs; spoon over about 1/4 cup of sauce per plate. Stir parsley into Grand Mere. Top duck legs with Grand Mere and serve immediately.