BRAISED DUCK

LONG ISLAND OR PEKIN DUCK, THE DUCK YOU BUY IN CHINATOWN OR WHOLE FOODS, CAN BE TOUGH, PARTICULARLY IF YOU LIKE IT ROASTED ON THE PINK SIDE.  ANOTHER ALTERNATIVE IS TO BRAISE THE DUCK.  YOU CAN’T ACHIEVE THE CRISPY SKIN YOU FIND ON A ROASTED DUCK, BUT THE BED OF ONIONS AND CARROTS, THE STOCK, HERBS AND WHITE WINE, YIELD AN IRRESISTIBLY RICH SAUCE.  OFTEN I SERVE IT WITH FARO, WHICH HAS A NUTTY FLAVOR AND A CHEWIER TEXTURE THAN RICE.  THIS PARTICULAR RECIPE IS A SIMPLIFIED VERSION OF THE ONE FROM THE CORDON BLEU COOKBOOK (LE CORDON BLEU AT HOME). THE BOOK IS ORGANIZED BY RECIPES FOR ENTIRE MEALS (SOUP TO NUTS) IN ASCENDING ORDER OF DIFFICULTY.  THE DISHES ARE MODERN VERSIONS OF FRENCH CLASSICS.  THE RECIPES ARE EXCELLENT AND, OTHER THAN JULIA CHILD’S VOLUME I AND II, I CAN THINK OF NO BETTER SOURCE FOR DISHES SUCH AS COQ AU VIN, ISLE FLOTTANTE OR CARRE D’AGNEAU.
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