OLD-FASHIONED POT ROAST DUCK

PREPARATION 0MIN

SERVES 4 SERVINGS

NIVEL ADVANCED

INGREDIENTS

• 2 whole ducks

• 2 onions 

• 4 cloves of garlic

• 2 leek stalks

• 1 celery stalk

• 1 carrot

• Thyme

• Bay leaf

• Coarse salt


FOR THE SAUCE 

• Roast duck bones

• 3 onions

• 2 carrots

• 1 leek

• 50g celery

• 1 can tomato paste 

• 2-3 sprigs of thyme

• 1 bay leaf 

• 50g wheat flour

• 500 ml dry white wine

• 1/2 head of garlic 


FOR MUSHROOMS 

• 250g Paris mushrooms

• 250g shitake 

• 250g pleurettes

• 250g salmon mushrooms

• 150g butter

• White pepper

• 2 chopped garlic cloves

• 1 onion, chopped

• Chopped spring onions



PREPARATION METHOD

DUCK 

Clean and cut the duck into pieces, separating the breasts and thighs. Dice the onion, leek, celery and carrot. Mix all the marinade ingredients together in a bowl, including the chopped vegetables.  Put the marinade mixture inside the duck and rub it on the outside. Leave to marinate overnight.

Heat a non-stick frying pan and add two tablespoons of oil. Remove the duck from the marinade and when the pan is hot, add the duck parts, browning them well on each side. Repeat the process several times if necessary, don't try to do it all at once in a small frying pan. 

Place the seared duck on a baking sheet and put it in the oven to bake. After an hour, put a pan full of water in the oven to generate steam and prevent the duck from drying out. Leave to roast for another hour. After the second hour, turn the duck over and bake for another 30 minutes. Remove from the oven and place on another baking sheet to cool. Carefully clean the bones and set aside (they will be used to make the sauce). Set aside. 


DUCK SAUCE 
Cut the bones into pieces. Wash, peel and chop the onion, carrot, leek and celery. Heat the olive oil in a pan, add the bones and let them brown over a medium heat. Add the chopped vegetables and stir with a spoon for 10 minutes.  Add the tomato extract and wine and cook until the sauce reduces and thickens a little.
Cover with water, add the thyme, bay leaf, 1/2 a head of garlic and cook for 4 to 5 hours over a low heat. Make sure the sauce doesn't dry out.  Then pass the sauce through a fine sieve, if possible covered with a very clean bath, so that no impurities get through. Set aside.

CHAMPIGNONS 
Remove the handle of the shitake with your hands. Tear into large pieces. Cut off the oyster mushrooms and the mushrooms with a knife. Wash the mushrooms and cut in half. Leave the handle on (always buy the mushrooms and Paris with soil, there are washed ones that contain a substance that alters the taste of the product). Heat a non-stick frying pan with butter and oil over a high heat. Add the shitakes. Sauté until golden and dry. Season with salt and white pepper. Set aside. Do the same with the other mushrooms. One at a time. Set aside.
Heat a non-stick frying pan with butter, add the chopped onion and garlic and add all the sautéed mushrooms. Let it heat up, check the seasoning. Turn off the heat and add the chopped spring onions. Set aside.

ASSEMBLY
Place the roasting pan with the ducks in a high oven to crisp up the skin.
Put the mushrooms in a saucepan, add the sauce and finally the duck. 
Bring to the boil and serve directly into the pan.


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