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Thanks to Hope Bros, Wellington
Duck
2 ducks
3 onions, roughly diced
1 carrot, roughly diced
1 stalk celery, roughly diced
2 bay leaves
5g fresh thyme
4 cloves of garlic, finely chopped
3 cardamom pods, lightly crushed
½ tsp crushed root ginger
½ tsp allspice
1 cinnamon quill
50mls honey
Salt and mill Pepper
350mls Red Wine
350mls Fresh Orange Juice
350mls Chicken Stock
Remove any excess skin or cavity fat. Thoroughly wash the duck, and dry. Season with Salt and pepper. Colour the duck in a hot pan on all sides and place into a deep sided dish. Combine all the other ingredients together and pour over the duck, seal with a lid.
Braise in a moderate oven 180 degrees for approximately 2½ hours. Once cooked, remove the duck and keep warm. Sieve the braising liquor into a saucepan. If the sauce is too thin, reduce it to a coating consistency. Skim excess fat and correct seasoning.
Brandied Raisins
250g Raisins
750mls water
125mls Brandy
60mls Honey
Heat the raisins in the water, drain and reserve the water. Place the raisins into a jar that can be sealed and add brandy. With the reserved water add the honey and reduce to about 250mls, through gentle simmering, pour the reduced liquid over the raisins and seal, store in a refrigerator. Serve the duck topped with brandied raisins and orange zest.
