Preheat oven to 375°F.
Remove duck from refrigerator, remove and discard innards. Rinse under running water. Dry duck on paper towels.
Prepare the duck ‘spatchcock-style’. Using a long knife, remove backbone from duck, cutting on each side. Place dusk skin side up. Press with hands crushing bones to flatten duck.
In a large oven pan, place cranberries, onions and brown sugar. Cover with flattened duck. Salt and pepper generously. Add the bouquet garni and pour white wine around duck. Transfer to cook in oven for 1 hour.
In a bowl, mix eggs, milk and cream. Soak panettone cubes in preparation.
In a pan, melt butter. Add panettone cubes and cook on all sides until golden. Sprinkle with pumpkin pie spices. Set aside.
When duck is cooked, remove bouquet garni. Transfer panettone cubes in oven pan. Cover pan with aluminum foil and set aside 10 minutes.
To serve, cut duck in 4 pieces. Serve with panettone cubes, cranberries and pan juices.
Shiraz de Barossa Valley – rouge
Backed by aromas of gingerbread and herb bouquet, this rich dish commands a fleshy and aromatic wine. Choose a Shiraz from the Barossa Valley in Australia for its concentration, aromatic intensity and structure that will envelop the spatchcock style duck.
Light fruity wines cannot hold their weight against this dish with its “sugary” hints because they would taste too sharp. A dose of “mellowness” is required, resulting in a touch of sweetness in the wine, a characteristic generally found in wines from hot regions such as the Barossa Valley.
Servez à 16-18 °C
