Duck Braised in Balsamic Vinegar
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Ingredients:
- Oil as needed
- 12 ducks, whole
- ½ bunch celery, rough chopped
- 4 onions, rough chopped
- 8 carrots, rough chopped
- 3 qts balsamic vinegar
- 2 # veal demi-glace
- 3 gal chicken stock
- 2 oz fresh thyme
- 1 oz fresh rosemary
Method:
- Sear ducks on all sides.
- Add celery, onions and carrots and sweat.
- Deglaze with balsamic vinaigrette.
- Add veal demi glace, chicken stock, and herbs.
- Simmer for 3 1/2hrs with breast side down.
- Remove from bone and serve.
