Cut duck into pieces. Remove both breasts, thighs and wings. Marinate 24 hours in a mixture of wine, vegetable mirepoix and seasonings.
Remove the duck pieces and pat dry, season them with salt and pepper to taste and flour them (45 ml) and sautéed them in butter (15 ml) over medium-high heat. Degrease and reserve the duck pieces in a container.
Add marinade and duck stock. Bring to a boil, add duck pieces and bake at 200 ° C (400 ° F) for 1 hour 15 minutes. Remove duck and degrease the cooking juices.
Simmer 7 to 10 minutes and strain. Thicken the sauce (if desired) with kneaded butter; (15 ml soft butter and 30 ml (15 ml) flour) mixed until it is lump-free. The kneaded butter can be keep for at least 3 weeks in the refrigerator in an airtight container away from light. Do not exceed the butter’s expiry date. Rectify seasoning if needed.
Serve the duck pieces with gravy and top with blueberries.
This dish can be served with rice, braised root vegetables or a good mixed salad.
The blueberry wine is offered at the Société des alcools du Québec (SAQ)
Historical recipe of New France
Recipe from David Vinas, professional chef
