In the spirit of breaking away from the traditional, this month’s class could also be called, ‘The Perfect Christmas Duck’. This recipe is spectacular in taste and beautiful in presentation. The duck is crispy on the outside and tender and moist on the inside; all smothered in a sensational sauce with a holiday flare. This can also be made in advance up to the broiling step. Even the sauce can be made ahead and re-warmed. This would make a divine and memorable holiday dinner for four to eight guests. If you plan to serve eight, you will need two ducks; then simply double the recipe. Remember to plan ahead, the duck and the cranberries must marinate overnight.

Braised Duck with Cranberries & Madeira Sauce

Serves 4
Ingredients:

• 1 teaspoon coriander seeds
  
• ½ teaspoon black peppercorns
  
• ½ teaspoon allspice berries
  
• 1 Tablespoon chopped fresh thyme
  
• 1-1/2 teaspoons kosher salt
  
• 1 duck, cut into 4 pieces; 2 hind quarters and 2 breast halves
  
• ½ cup dried cranberries
  
• 1 cup Madeira wine
  
• 1 Tablespoon sugar
  
• 1 shallot, thinly sliced
  
• 1 bay leaf
  
• 1 cup gf chicken stock
  
• Kosher salt and fresh ground pepper to taste

Step 1:

Place the coriander seeds in a small, dry skillet over medium heat and toast until fragrant.

Step 2:

Remove from heat and place in a grinder or mortar along with the peppercorns and allspice berries. Grind all into a coarse powder.

Step 3:

Blend in thyme and salt. Preheat oven to 325 degrees F.

Step 4:

Wash and cut the duck, discarding wings and back. Trim fat from the hind quarters and breasts as much as possible.

Step 5:

Place the duck pieces in a baking dish and coat completely with the spice rub. Cover the dish with plastic wrap and refrigerate overnight.

Step 6:

Place the cranberries and sugar in a small bowl, stirring until sugar dissolves; then cover with the Madeira and marinate overnight.

Step 7:

Place a large, heavy skillet over medium-high heat. When hot, add the duck pieces, skin side down, and sear to crisp the skin, about 7 minutes. Turn and sear for another 4 minutes. Remove from heat and transfer to a large, heavy oven-proof skillet or a casserole dish.

Step 8:

Pour off all but 2 teaspoons of the duck fat from the first skillet and return to medium heat. Add the shallots and sauté for 2 minutes. Add the Madeira and cranberry marinade and bring mixture to a simmer. Simmer until mixture reduces by half.

Step 9:

Add bay leaf and chicken broth. Stir until mixture is blended.

Step 10:

Pour the liquid mixture over the duck pieces. Cover with a lid and place in the oven for 1-1/2 hours or until it is fork tender.

Step 11:

Step 12:

Transfer the skillet with the braising liquid to the stove (or if using a casserole, pour it into a saucepan) over medium-high heat and reduce until the liquid thickens to a sauce consistency. Remove bay leaf.

Step 13:

Heat the broiler and place duck under just long enough to crisp and brown the skin. Serve the duck covered in sauce.

- Chef Yvonne