Vermouth roasted duck with red wine poached pears
This recipe was born again as a result of "culinary experiments." I love duck, but not very much enthusiastic about the intense smell of duck meat. This is why I marinate the duck before cooking. This time the idea is to marinate the duck in vermouth, which is the wine flavored with lots of herbs. I use rose vermouth, which has the right concentration of sugar between white and red vermouth. The result is more than satisfied. As a side dish served pears poached in red wine.
- 1 duck (2 kg of ready-to-cook)
- 250 ml Rose Vermouth
- 2 tsp salt
- ½ tsp ground black pepper
- ½ small onion (finely chopped)
- 1 bay leaf
- few leaves of sage
- ½ tsp ground sweet paprika
- 5 juniper berries
- Crash juniper berries and mix with the paprika, chopped onion and black pepper. Rub the duck with the mixture, place in a plastic bag and add the vermouth. Put the duck in the refrigerator for at least 3 hours (over night for maximum flavour), turning a couple of times during this time.
- 4 big firm pears (Conference, Bosc or Anjou)
- 200 g brown sugar
- 1 cinnamon stick
- 1 bay leave
- 1 rosemary sprig (7cm)
- 1 thyme sprig (7cm)
- 5 black pepper corns (crashed)
- Pinch of nutmeg
- 3 juniper berries (crashed)
- 600-700 ml red wine (Merlot, Cabernet Sauvignon)
- Peel the pears from the stem to the base, but do not remove the stems. Reserve the skin.
- In a large saucepan combine together pear skin, pepper, bay leave, rosemary, thyme, cinnamon, sugar, orange zest, nut meg and wine Bring to boil. Once the wine mixture is boiling, turn heat down to a simmer and add the whole pears. Simmer pears for 15-17 minutes and then turn pears and simmer for an additional 15 minutes - until they are tender and are easily poked through with a fork. Leave the pears in wine for 3-4 hours. (over night for maximum color).
- Carefully remove the pears from the liquid, place them in a dish and reserve covered. Boil wine sauce until the liquid has been reduced by half and the consistency of the liquid has thickened. Sift the liquid into a large jug, cool.
- Remove the duck from the marinade, remove spices and dry with paper towels. Make shallow incisions on the breast. Put inside the duck sage and bay leaf.
- Preheat oven to 230C. Take the vermouth, in which the duck was marinated, and pour into the roasting tin with grid. Place the duck breast up and place in the oven. Roast for 15 minutes, brushing a few times a duck with the separated juice.
- Reduce temperature to 190 C, cover with foil and continue roasting for 50 -60 minutes, occasionally greasing with the separated juice.
- Remove foil, increase oven heat to 220-230 C and continue roasting for another 20-30 minutes, oiling birds evolved fat. 5 minutes before the end of the roasting grease duck with red wine sauce.
- Remove duck from oven, cover with foil and leave for 15-20 minutes. Cut the duck into pieces and serve with boiled rice or baked potatoes and pears. Serve the wine sauce separately.
Vermouth can be replaced by pink, red or white wine. But in this case I recommend to add to a little bit of sugar. Also, you can take Port wine. If you can not use alcohol (for whatever reason), vermouth can be replaced by an orange or apple juice.