John Myers
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Duck with Red Wine Chocolate Sauce
The perfect duck with red wine chocolate sauce recipe with a picture and simple step-by-step instructions.
for the duck
- Fresh duck about 2000 – 2400g
- Salt, pepper, rosemary, thyme and marjoram
- Butter for brushing
for the sauce
- 1 tbsp Honey
- 1 tsp Tomato paste
- 0,25 l Red wine
- 50 ml Port wine
- 50 ml Bay leaf
- 50 ml Clove
- 2 little red Chili peppers
- 1 Splinter Cinnamon
- 1 Splinter Star anise
- 3 cm Vanilla pod
- 3 cm Cardomom pods (pressed)
- 2 Discs Ginger
- 1 Stripes Orange peel
- 1 Stripes Lemon peel
- 50 g Cold butter
- 1 tsp Dark chocolate (at least 70% cocoa content)
- Salt pepper
- Lay the duck on its back and cut in half.
- Season well on both sides.
- Place the duck with the back side up on the grid of the drip pan.
- Fry in a preheated oven at 200 ° for a good half an hour.
- Now switch the oven back to 170 ° and let it sizzle for another 70 minutes, brushing every now and then with a little butter.
- Place under the grill for the last 5 minutes and brown a little.
- For the sauce, let the honey and tomato paste lightly caramelize in a saucepan.
- Pour in the red wine and reduce to about 1/3, then add the port wine.
- Add all the spices and let them steep briefly, then remove again.
- Gradually add the cold butter in flakes to the sauce over a mild heat.
- Finally add the chocolate and let it melt.
- Season the sauce with salt and pepper.
- Serve half of the duck with the sauce, red cabbage and dumplings or potatoes.
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