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Le canard braisé d'après Eddy
Preparation Time: 40 minutes
Baking Time: 90 minutes to 2 hours
  • 4 duck "legs" (drum and thigh) - about 2 1/2 pounds
  • 3 onions
  • 2 tablespoon olive oil, divided
  • 1 tablespoon butter
  • 4 ounces lardons, or lean bacon
  • 2 cloves garlic
  • 1 bottle golden ale
  • 20 or so dried apricots - about 7 ounces
  • 1 sprig thyme or 1 teaspoon dried
  1. Prepare the duck by slicing the legs into drum and thigh pieces (8 pieces total). Slice off any loose pieces of skin as well. Sprinkle with salt and pepper.
  2. Peel and slice the onions.
  3. Heat 1 tablespoon of olive oil and the butter in a Dutch oven on medium low heat. Add onions and cook for 15 minutes, stirring occasionally. The onions should caramelize somewhat.
  4. Slice the bacon in 1/4 inch by 1 inch strips. Add the bacon to the onions and cook 8 more minutes, stirring occasionally.
  5. Peel and crush the garlic, adding it to the bacon and onions. Cook for 1 more minute.
  6. Remove the ingredients from the Dutch oven and add in 1 more tablespoon olive oil.
  7. Add the duck pieces and brown on all sides - about five minutes. Turn off heat.
  8. Add onions and bacon back into the Dutch oven. Pour on beer, add apricots and thyme and stir everything to mix.
  9. Put a lid on the Dutch oven and bake at 340°F (170°C) for 1 1/2 to 2 hours, or until it is as tender as you like it. You can stir the duck half way through the cooking time.
  10. Serve hot over rice.
Makes 6 servings.


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