Civet De Canard

This Civet de Card, or duck stew, features a hearty sauce and slow-cooked duck breasts

Ratings

Prep Time {35 min}

Cook Time {7 hr}

Serving Size {4 servings}

Ingredients


4 Maple Leaf Farms Boneless Duck Breasts


12 oz. Thickly Cut Bacon, cut into 1/2" pieces


3 Shallots, peeled & finely chopped


5 Garlic Cloves, peeled & minced


1/4 cup All Purpose Flour


1 cup Duck Stock or Low-Sodium Beef Broth


2 cups Dry Red Wine


2 large Carrots, peeled & finely chopped


2 Bay Leaves


1 heaping Tbsp. Chopped Fresh Rosemary Leaves


1 heaping Tbsp. Fresh Thyme Leaves


1 heaping Tbsp. Fresh Marjoram Leaves


1 tsp. Salt


1 tsp. Freshly Ground Black Pepper


2 Tbsp. Cornstarch

Directions

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1. Rinse the duck breasts under cool running water and pat dry. Use a small, sharp knife to score the duck skin being careful not to pierce meat. In a large sauté pan over medium heat, sauté the duck breasts skin-side down for 8-10 minutes until skin is rendered and golden brown. Turn breast over and sear meat. Place breasts in the insert of the slow cooker.


2. Discard the duck fat in the sauté pan and cook the bacon over medium heat until crisp. Using a slotted spoon, transfer the bacon to the slow cooker insert.


3. Discard all but 3 Tbsp. of the bacon fat and sauté the shallots and garlic over low heat until softened. Sprinkle with the flour and cook, stirring, over medium heat for 1 minute. Pour in the stock or broth and wine and bring to a boil, scraping up the browned bits of meat clinging to the pan with a wooden spoon. Pour into the slow cooker insert.


4. Add the carrots, bay leaves, rosemary, thyme, marjoram, salt and pepper to the slow cooker. Cover and cook on LOW for 6 hours or until the meat is tender when pierced with a sharp knife. Use a slotted spoon to remove the duck to a serving platter. Remove and discard the skin. Keep the meat warm by covering the platter loosely with a large sheet of aluminum foil.


5. Strain the cooking liquid into a large saucepan and skim off the fat. Bring the liquid to a boil. Remove about 1/4 cup of the liquid and stir in the cornstarch. Add this back to the saucepan and stir until thickened. Pour over duck breasts and serve.




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