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Wine Braised Duck

For the longest time braising always sounded to me like something French chefs did for dignitaries and well-to-do’s when they were out hunting fox working up an appetite while riding on a horse. It wasn’t until I gave it a try myself that I found out how incredibly easy it is to do. A dutch oven is a necessity when it comes to this style of cooking but it is absolutely worth the investment for the amazing meals that can come out of it. In this recipe, we are braising duck. A mallard to be exact. The slow steaming process of the dutch oven makes the meat so tender it practically falls off the fork. It also combines all the juices and flavor from everything else in this recipe to come together with every bite. Read more