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Apple Cider & Vermont Maple Braised Duck



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Recipe courtesy of Executive Chef Donnell Collins, Leunig’s Bistro & Cafe

Ingredients: 

  • 3 quarts apple cider
  • 1 quart chicken stock
  • 10 garlic cloves, whole
  • 4 shallots, chopped
  • 4 ribs celery, chopped\
  • 2 medium onions, quartered
  • 2 leeks, chopped
  • 1 Tbl. black peppercorns
  • 4 cinnamon sticks
  • 1 cup apple cider vinegar

Directions:

Remove wings from ducks (save for stock pot). Remove the neck and gizzards from the inside of the duck. Place ducks, with legs up in the stainless steel pot with the breast facing to the center of pot.

Once you have everything in the pot place on stove and bring to a boil. Once at a boil turn heat dawn to a simmer. Simmer Ducks for about an hour. DO NOT OVER OR UNDER COOK!!!!! Once the meat is pulling away from the leg bone, remove ducks and cool on sheet pan. Try not to damage the skin or break the ducks.

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