Le canard braisé d'après Eddy
Preparation Time: 40 minutes
Baking Time: 90 minutes to 2 hours
- 4 duck "legs" (drum and thigh) - about 2 1/2 pounds
- 3 onions
- 2 tablespoon olive oil, divided
- 1 tablespoon butter
- 4 ounces lardons, or lean bacon
- 2 cloves garlic
- 1 bottle golden ale
- 20 or so dried apricots - about 7 ounces
- 1 sprig thyme or 1 teaspoon dried
- Prepare the duck by slicing the legs into drum and thigh pieces (8 pieces total). Slice off any loose pieces of skin as well. Sprinkle with salt and pepper.
- Peel and slice the onions.
- Heat 1 tablespoon of olive oil and the butter in a Dutch oven on medium low heat. Add onions and cook for 15 minutes, stirring occasionally. The onions should caramelize somewhat.
- Slice the bacon in 1/4 inch by 1 inch strips. Add the bacon to the onions and cook 8 more minutes, stirring occasionally.
- Peel and crush the garlic, adding it to the bacon and onions. Cook for 1 more minute.
- Remove the ingredients from the Dutch oven and add in 1 more tablespoon olive oil.
- Add the duck pieces and brown on all sides - about five minutes. Turn off heat.
- Add onions and bacon back into the Dutch oven. Pour on beer, add apricots and thyme and stir everything to mix.
- Put a lid on the Dutch oven and bake at 340°F (170°C) for 1 1/2 to 2 hours, or until it is as tender as you like it. You can stir the duck half way through the cooking time.
- Serve hot over rice.
Makes 6 servings.
