Braised Duck With Pearl Onions, Cinnamon And Amarone Recipe

• 1 x 4 pound whole duck
• 3 Tbsp. butter
• 1 lb pearl onion, blanched, and, peeled
• 2 Tbsp. pancetta, or possibly bacon, cut into 1/2-inch cubes
• 1 x leek, washed, trimmed, and, sliced
• 2 med stalks celery, diced
• 2 x carrot, diced
• 1 x cinnamon, stick
• 2 x bay leaf
• 1/3 c. blond raisins
• 2 c. dry red wine, preferably, Amarone
• 3 whl cloves
• 6 sprg fresh thyme
• 2 sprg fresh rosemary
• 1 x 28 ounce can crushed roma tomato, with juice salt, to taste pepper, to taste
• 2 c. water or possibly 2 c. chicken stock salt freshly cracked black pepper

1. Trim excess fat off duck.
2. Remove breasts and legs.
3. Cut each breast and leg into 2 pcs.
4. Season duck pcs with salt and pepper.
5. Reserve carcass for stock, if you like.
6. Heat half the butter in a large Dutch oven.
7. Brown duck pcs for about 3 min each side.
8. Drain off excess fat, if you like.
9. Remove duck to a plate and reserve.
10. Add in remaining butter to same Dutch oven.
11. Saute/fry pearl onions for about 3 min or possibly till golden brown.
12. Add in pancetta and continue cooking over medium high heat till pancetta is crisp.
13. Add in all the vegetables and saute/fry for 2 min.
14. Return duck to Dutch oven.
15. Add in cinnamon, bay leaves, raisins, wine, cloves and herbs.
16. Bring to a boil.
17. Reduce to a low simmer and cook uncovered for 30 min or possibly till wine is reduced by half.
18. Add in the tomatoes and water or possibly stock.
19. Season with salt and pepper.
20. Bring to a boil again then reduce heat to low.
21. Cover and simmer for about 1 1/2 hrs or possibly till duck meat is very tender.
22. Turn the duck pcs often while cooking.

duck, butter, pearl onion, pancetta, stalks celery, carrot, cinnamon, bay leaf, raisins, red wine, cloves, thyme, rosemary, roma tomato, water

Taken from cookeatshare.com/recipes/braised-duck-with-pearl-onions-cinnamon-and-amarone-90536 (may not work)