Red-Wine Braised Duck with Royal Blend® Rice

Braised in a luxurious red wine sauce with warm spices, pancetta, and pearl onions, this duck dish is perfect for celebration dinners. For a feast of flavors, serve over a bed of RiceSelect® Royal Blend® Rice.

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Serves
4
Total Time
110
Prep Time
20
Cook Time
90

Ingredients

  • null 3 ½ lb bone-in, skin-on duck legs and thighs
  • null ¾ tsp salt, divided
  • null ¾ tsp pepper, divided
  • null 3 Tbsp butter, divided
  • null 1 lb pearl onions, blanched and peeled
  • null ⅓ cup pancetta, diced
  • null 2 carrots, chopped
  • null 2 stalks celery, chopped
  • null 1 leek (white and light green parts only), chopped
  • null 3 cloves garlic, thinly sliced
  • null 1 Tbsp fresh thyme, finely chopped
  • null 1 Tbsp fresh rosemary, finely chopped
  • null 1 Tbsp all-purpose flour
  • null 2 Tbsp tomato paste
  • null 2 cups dry red wine
  • null ⅓ cup raisins
  • null 1 cinnamon stick
  • null 2 bay leaves
  • null 3 whole cloves
  • null 1 can (14 oz) tomatoes, diced
  • null 1 cup sodium-reduced chicken broth
  • null 1 ½ cups RiceSelect® Royal Blend® Rice
  • null 2 Tbsp fresh chives, finely chopped

Instructions

  1. Preheat oven to 325˚F. Pat duck dry with paper towel. Season with 1/2 tsp each salt and pepper. Heat 2 tbsp butter in large Dutch oven set over medium heat; cook duck for 3 to 4 minutes per side or until golden brown all over. Transfer duck to plate. Drain all but 2 tbsp duck fat from pan.
  2. Add remaining butter to pan; cook pearl onions for 3 to 5 minutes or until golden brown. Transfer to plate.
  3. Add pancetta; cook for 3 to 5 minutes or until crispy around edges. Stir in carrots, celery, leek, garlic, thyme, rosemary, and remaining salt and pepper. Cook for 2 to 3 minutes or until slightly softened. Sprinkle flour over top; cook for 1 to 2 minutes or until smooth. Stir in tomato paste; cook for 1 minute.
  4. Slowly stir in wine; bring to boil. Stir in raisins, cinnamon stick, bay leaves and cloves. Reduce heat to medium; simmer for 15 minutes. Stir in tomatoes and broth; bring to boil. Return duck and pearl onions to pan. Cover and transfer to oven. Bake for 1 to 1 1/2 hours or until duck meat is very tender.
  5. Meanwhile, prepare rice according to package directions. Serve duck and sauce over rice. Sprinkle with chives.
  6. Recipe Tip: A fruity Merlot or a rich Amarone wine pair nicely with this braised duck. Serve with French green beans, if desired.