Everyone loves a warm and comforting dish of beouf bourguinon, however, I decided to take the classic dish and amp it up with the use of duck instead of beef. And instead of topping it with crisp bacon, there is a beautiful sheet of crisp duck skin.
One whole duck cut into segments, de-skinned and salt and peppered
5 rashes of bacon, cut into lardons
1 large onion, diced
3 x 1 tsp of salt and 1 tsp of pepper
6 carrots, rough chop
2 cloves of garlic, smashed
1 bottle of Burgundy red wine
1/2 cup of duck stock (beef stock is fine too)
4 tbs of flour
1 bouquet garni
1/2 cup of peeled frozen pearl onions
Baby dandelion leaves for garnish
In a cold Dutch oven (or any oven-safe pot), throw the bacon lardons in and bring to medium heat. Cook until crisp and remove.
Sear the duck segments until golden and remove.
Sauté onions with 1 tsp of s & p until translucent.
Add carrots, garlic, 1 tsp of s & p and cook for an additional 6 minutes.
Add flour and cook out for 2 minutes.
In a separate pan
Heat a pot on medium-high heat.
Add all of the red wine at once.
Reduce until volume is 3/4 of the original.
Add beef stock.
Reduce until volume is 3/4 of the original (with freshly added beef stock)
Add back bacon, duck, 1 tsp of s & p into the original Dutch oven and stir to combine.
Add the red wine mixture along with bouquet garni.
Cover and stick into a 375°F oven for 2 hours.
Check to make sure the liquid hasn't escaped to much and add pearl onions.
Cook for an additional 20-30 minutes.
On a separate tray, lay out the duck skins on top of parchment paper and bake while the stew is finishing up.