Duck with vanilla and red wine reduction

Serves: 4 (scaled from 4)


4 large carrot
4 star anise
2 large onions
3 cloves garlic
2 sticks celery
285 ml red wine
55 g caster sugar
1 stick cinnamon
1 vanilla pod
2 ducks


Remove breasts and legs from the duck, roast carcasses 1 to 1.5 hrs at 180C until brown. Deglaze tin with wine. Reduce to a syrup.
Fry carrots, celery in a stock pan adding onions and garlic, until brown. Add carcasses and water, boil and simmer 4 hrs.

Slice vanilla, add to stock with star anise and cinnamon. Reduce until it coats back of a spoon, add red wine reduction and sugar, seasonings to taste.

Season duck breasts. Sear and roast at 200C, 10 mins. Rest for 5 mins.


Variant - poach 6 sticks rhubarb with the spices and sugar in water, add the reduced stock and red wine.

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