Ducklings Stewed in Red Wine and Winter Fruits

Name: Ducklings Stewed in Red Wine and Winter Fruits
Ingredients: 4 cups dry red wine; 1 cup homemade beef stock or canned broth; 1 cup homemade beef stock or canned broth; 1 pound dried figs; 3 pounds sweet potatoes; 4 tablespoons (½ stick) unsalted butter; 3 ducklings (4½ pounds each), well rinsed, patted dry, and each cut into 6 pieces; 2 teaspoons coarsely ground black pepper; 2 cups dried apricots; 6 large cloves garlic; ¼ cup crème de cassis; 2 tablespoons dark brown sugar; 2 tablespoons Chopped fresh Italian (flat-leaf) parsley

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Figs, sweet potatoes, dried apricots, and cassis are succulent additions to our ducklings stewed in red wine. The sauce will thicken without adding flour. Serve with a robust winter green salad highlighted with julienned radicchio.

Ingredients

4 cups dry red wine
1 cup homemade beef stock or canned broth

Main course
Gluten-free
Winter

Method

Combine 3 cups of the wine and the stock in a saucepan, and bring just to a boil. Remove the pan from the heat, add the figs, and set aside.
Peel the potatoes, and cut them into balls with a melon baller; you should have about 4 cups. Place the potato balls in a large saucepan, cover with cold water, and bring to a boil. Lower the heat and simmer for 5 minutes,