Duck Ragout with Rum and Red Grapefruit
- Preparation : 40 minutes
- Cooking : 210 minutes
- Portions : 6 to 8
- 3 Brome Lake duck breasts
- 3 Brome Lake duck legs
- 166 ml (2/3 cup) white rum
- 30 ml (2 tbsp.) maple syrup
- 4 bay leaves
- Juice and grated zest of a red grapefruit
- Fresh ground pepper
- 1 Spanish onion, coarsely chopped
- 4 stalks celery, cut into 2.5 cm pieces
- 4 to 5 carrots, peeled and cut into 2.5 cm pieces
- 600 ml duck or chicken stock
- Supreme of 2 red grapefruits from the market
Servings: 6 to 8
Preparation time: 40 minutes
Cooking time: 3:30
Marinating time: 12 to 48 hours
Remove the skin from the duck breasts and cut each one into 3 pieces. Place the meat in a large bowl. Separate the drumsticks from the duck legs using a sharp knife. Add the drumsticks and duck thighs to the bowl and sprinkle with rum and maple syrup. Add the bay leaves, grapefruit zest and season generously with pepper. Sprinkle with the juice of the red grapefruit, then cover. Place in the refrigerator for 12 to 48 hours.
Transfer the duck pieces and the maceration juices together with the rest of the ingredients to a large saucepan. Season with salt to taste and add just enough water to cover the ragout. Cover and bring to a boil over medium heat.
As soon as the ragout begins to boil, lower the heat and continue cooking on low for 3 hours, checking often to see if more water needs to be added. Remove from the heat and set aside 30 minutes before serving over smashed potatoes. Garnish with the red grapefruit supremes.