Braised Mallard: A Surprisingly Simple Dish for Culinary Excellence

Enjoy the lusciousness of Braised Mallard with Red Wine Reduction

Ingredients:

• 2 whole mallard ducks, cleaned and dressed
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves of garlic, minced
• 2 cups red wine (such as Cabernet Sauvignon or Merlot)
• 2 cups chicken or duck broth
• 2 bay leaves
• 4-6 sprigs of fresh thyme
• 2 tablespoons butter (for finishing)
• Chopped fresh parsley (for garnish) 

Instructions:

Preparation:

• • Pat the mallard ducks dry with paper towels.
  • Season the ducks inside and out with salt and freshly ground black pepper. 

Searing:

• • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
  • Brown the mallard ducks on all sides until they are golden brown. Remove them from the pot and set them aside. 

Aromatics and Vegetables:

• • In the same pot, add the chopped onion, carrots, celery, and garlic.
  • Sauté the vegetables until they are softened and slightly browned. 

Deglazing and Braising:

• • Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
  • Allow the wine to simmer and reduce by half.
  • Return the seared mallard ducks to the pot.
  • Add the chicken or duck broth, bay leaves, and fresh thyme.
  • Bring the liquid to a simmer.

Slow Cooking:

• • Cover the pot and reduce the heat to low.
  • Let the mallard ducks braise gently for about 2 to 2.5 hours, or until the meat is tender and almost falling off the bone.

Reducing the Sauce:

• • Carefully remove the mallard ducks from the pot and set them aside.
  • Increase the heat to medium-high and let the sauce simmer until it has reduced by about half.

Finishing Touches:

• • Remove the bay leaves and thyme sprigs from the sauce.
  • Swirl in the butter to give the sauce a rich and velvety texture.

Serving:

• • To serve, carve the mallard ducks into serving portions.
  • Place the duck pieces on a serving plate and drizzle the red wine reduction sauce over them.
  • Garnish with chopped fresh parsley.

Indulge in the lusciousness of Braised Mallard with Red Wine Reduction – a dish where the deep flavors of duck meet the elegance of red wine, resulting in a culinary masterpiece that’s sure to captivate your taste buds.