Braised Duck with a Lift

Name: Braised Duck with a Lift
Ingredients: 4 duck legs and thighs (legs and thighs typically sold together as 1 piece); Salt and pepper; 4 sprigs fresh thyme; 1 medium yellow onion, chopped; 1 large carrot, peeled and chopped; 4 cloves garlic, peeled and chopped; 1 inch (2.5 cm) fresh ginger, peeled and chopped; 1 tablespoon (8 g) all-purpose flour; 2 tablespoons (10 g) unsweetened cocoa powder; 2 tablespoons (12 g) chopped fresh mint, divided; 1 cup (235 ml) dry red wine, such as Cabernet or Syrah; 2 tablespoons (30 ml) Cointreau liqueur; Zest of 1 orange; 1/2 orange, cut into 6 slices; 2 cups (475 ml) water; Juice from 1/2, lemon

16 ingredients

13 steps

Ingredients

4 duck legs and thighs (legs and thighs typically sold together as 1 piece)
Salt and pepper
4 sprigs fresh thyme
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
4 cloves garlic, peeled and chopped
1 inch (2.5 cm) fresh ginger, peeled and chopped
1 tablespoon (8 g) all-purpose flour
2 tablespoons (10 g) unsweetened cocoa powder
2 tablespoons (12 g) chopped fresh mint, divided
1 cup (235 ml) dry red wine, such as Cabernet or Syrah
2 tablespoons (30 ml) Cointreau liqueur
Zest of 1 orange
1/2 orange, cut into 6 slices
2 cups (475 ml) water
Juice from 1/2, lemon

Directions

1

Preheat oven to 275F (140F, or gas mark 1).
2

Season duck with salt and pepper.
3

In a large skillet, sear the duck on both sides over medium-high heat.
4

Place duck in a large oven-safe cooking pan and arrange thyme sprigs on top.
5

In the same skillet used for searing, add the onion, carrot, garlic, and ginger.
6

Cook until softened, 2 to 3 minutes.
7

Add the flour and cook for an additional 2 to 3 minutes.
8

Add the cooked vegetable mixture to the cooking pan, along with the cocoa powder, 1 tablespoon (6 g) mint, wine, Cointreau, zest, orange pieces, and water.
9

Cover with lid or foil and bake for 1 to 1 1/2 hours until the duck is very tender.
10

Remove the duck from the pan to a serving dish.
11

Transfer the liquid and vegetables to a saucepan, bring to a simmer, and reduce slightly to a sauce consistency.
12

Stir in remaining 1 tablespoon (6 g) mint and lemon juice and adjust seasoning with salt and pepper.
13

Serve duck with sauce in shallow bowls.