Wild Duck with Onion Confit

Name: Wild Duck with Onion Confit (Canard sauvage aux oignons rouges)
Cuisine: Swiss
Ingredients: 4 breasts of wild young duck, skinned and trimmed; 150 g (5 oz) red onions, finely sliced; 45 ml (3 tbsp) red wine vinegar; 300 ml (½ pt) wild duck stock (use carcass and legs); 15-30 ml (1-2 tbsp) clear honey; salt and freshly ground pepper; salt and freshly ground pepper

Canard sauvage aux oignons rouges

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

4 breasts of wild young duck, skinned and trimmed
150 g (5 oz) red onions, finely sliced<

Europe
Switzerland
France
Main course
Gluten-free

Method

Lightly grill the seasoned wild duck breasts until pink, about 4-5 minutes. Keep warm.
Meanwhile sweat the onions in a non-stick pan until light brown, stirring constantly.
Add the red wine vinegar and reduce by half.
Add the duck stock and reduce by half.
Add honey to the sauce to taste, and season well with salt and pepper.