Ingredients
- 2 ducks, 5-5 1/2 pounds each, thawed if frozen (see Tip)
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper , to taste
- 12 cloves garlic, peeled
- 12 sprigs fresh thyme, or 1/2 teaspoon dried
- 4 teaspoons extra-virgin olive oil, divided
- Necks and giblets from the ducks
- 1 cup coarsely chopped onion
- 1 cup coarsely chopped carrots
- 2 14-ounce cans reduced-sodium chicken broth
- 1/2 cup water
- 2 tablespoons tomato paste
- 4 cloves garlic, crushed and peeled
- 6 sprigs fresh thyme, or 1/4 teaspoon dried
- 1 teaspoon black peppercorns, crushed, plus freshly ground pepper to taste
- 1 cup tawny port, or ruby port
- 3/4 cup dried tart cherries, or dried cranberries
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 tablespoon balsamic vinegar
Description
Tired Of The Same Old Turkey On The Holiday Table? This Could Be The Year To Switch To Duck. It's Easy To Cook And Practically Impossible To Dry Out - It Stays Moist And Reheats Well (see Tip). Almost All The Fat Is Under The Skin And Drips Off During
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