Duck With Chard and Tomatoes

READY IN: 3hrs
SERVES: 6
YIELD: 2 ducks
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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