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Braised Duck with Cranberries & Madeira Sauce

Cummulative Rating

Servings
Serves 4
Difficulty
Easy

Ingredients

1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/2 teaspoon allspice berries
1 Tablespoon chopped thyme
1-1/2 teaspoons salt
1 duck, cut into 4 pieces: 2 hind quarters and 2 breast halves
1/2 cup dried sweetened cranberries
1 cup Madeira wine
1 Tablespoon sugar
1 shallot, thinly sliced
1 bay leaf
1 cup gf Chicken Stock
Salt and fresh ground pepper to taste

Directions

Place the coriander seeds in a small, dry skillet over medium heat and toast until fragrant. Remove from heat and place in a grinder or mortar along with the peppercorns and allspice berries. Grind all into a coarse powder. Blend in thyme and salt.
Preheat oven to 325 degrees F.
Wash and cut the duck, discarding wings and back. Trim fat from the hind quarters and breasts as much as possible. Place the duck piecess in a baking dish and coat completely with the spice rub. Cover the dish with plastic wrap and refrigerate overnight. Place the cranberries and sugar in a small bowl, stirring until sugar dissolves; then cover with the Madeira and let sit overnight.
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. 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 cranberries and bring mixture to a simmer. Simmer until mixture reduces by half. Add bay leaf and chicken broth. Pour the liquid mixture over the duck pieces and place a piece of parchment paper over the skillet so that it over hangs the pan by about an inch on all sides. Cover with a lid and place in the oven for 1-1/2 hours or until it is fork tender. Remove from oven and transfer duck to a broiling pan; cover with foil.
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. Heat the broiler and place duck under just long enough to crisp and brown the skin. Serve the duck covered in sauce.

Tips

Remember to start this recipe a day ahead of time to give the duck time to absorb the spice rub.

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