Duck With Chard and Tomatoes
photo by Tuck Burnette
- Ready In:
- 2 (5 1/2 lb) whole ducks, quartered
- 2 tablespoons olive oil
- salt and fresh pepper
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 4 teaspoons chopped fresh thyme
- 1 1⁄3 cups port wine
- 2⁄3 cup dry white wine
- 1⁄2 - 1 lemon, zest of
- 5 1⁄2 cups chicken broth
- 2 cups prepared canned tomatoes (see entry on preparing tomatoes for cooking)
- 1 medium-large bunch swiss chard, chopped
- Heat oil in a large oven-safe casserole, brown ducks in batches. Season upon removal with salt and pepper, transferring to a bowl or platter, cover loosely with foil, set aside.
- Remove all but one tablespoon fat, discard or reserve remainder, for another purpose.
- Cook onions till golden, stirring often. Add garlic and thyme, cooking 1-2 minutes more.
- Boil in port and wine till reduced to a glaze.
- Add broth, tomatoes and lemon peel, taste and correct for salt and pepper.
- Return duck to casserole, cover, and place in the middle of a heated 350 degree oven. Bake until the duck is quite tender, 80-90 minutes. Remove, put duck on a platter and cover to keep warm. Boil juices till reduced to a quart, about 20 minutes. Add chard, cover, simmer gently till tender. Return duck to pan to warm through.
- Serve immediately, if desired, with potatoes, sautéed in some reserved duck fat.
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