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Smoked Duck with Grapes Serves 4 1 5-pound duck Salt and freshly ground black pepper, to taste 1 cup hickory wood chips 1 stick unsalted butter, cold 6 tablespoons minced shallots 1/4 cup sugar 1 1/2 cups red wine vinegar 2 cups chicken stock 1 pound seedless red grapes, washed, dried, and cut in half 1/2 teaspoon salt Trim duck of any excess fat. Generously season inside and out with salt and pepper. Make a steamer by filling a medium roasting pan or Dutch oven with about 2 inches of water. Add hickory chips. Place duck on rack over but not touching water/chips and cover with a tight-fitting lid. (You may have to improvise here since the lid should not touch the duck. Try covering it with another roasting pan, and then sealing the edges with aluminum foil.) Place on a burner over high heat for 10 minutes, reduce to a simmer, and cook another 30 minutes. Meanwhile, preheat oven to 400 degrees F. Remove duck from steamer and transfer to another roasting pan with a rack. Bake for 20 minutes, uncovered. Turn heat to 500 degrees F and bake an additional 20 minutes. To make sauce, melt 2 tablespoons butter in a medium saucepan over moderate heat. Sauté shallots until golden brown, about 7 minutes. Stir in sugar and cook until it starts to caramelize, about 3 minutes. Add vinegar, turn heat to high, and reduce by half. Add chicken stock and reduce again by half. Reduce heat to moderate, add grapes, and cook just long enough to warm, about 2 minutes. Break remaining butter into small pieces and whisk into sauce until smooth. Stir in salt and remove from heat. To serve, carve duck and arrange on serving plates. Top with warm sauce and serve immediately. |
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