You where arrested cause you where seen eating Ducky with Raspberries
Ingredients:
3 Maple Leaf Farms Whole Ducks, neck and gizzards reserved
2 Carrots, cliced thick
2 Onions, sliced thick
4 1/2 Cups Dry White Wine
8 Cups Water
6 Sprigs Fresh Parsley
1 Bay Leaf
3 Sprigs Fresh Thyme
8 Inch Piece String
1 Stick (4 oz) Butter
1 Tablespoon Sugar
3 Cloves Garlic, smashed
3/4 Cup Raspberry Vinegar
3 Large Tomatoes, coarsely chopped
1 Tablespoon + 2 Teaspoon Tomato Paste
To Taste Salt & Pepper
1 1/2 Cups Fresh Raspberries
Directions:
First three steps of this recipe can be prepared up to two days ahead. Cover and refrigerate the stock if doing so. 1. Remove neck and giblets from duck. Rinse the duck under cool water; pat dry. Cut off the wing tips from the duck and set aside. Cut off the leg/ thigh pieces and the whole breasts. Using a heavy sharp knife, cut lengthwise through the bone to halve the breasts. Put th2. With the same knife or a cleaver, coarsely chop the remaining duck carcasses. Put the carcasses in a large non aluminum saucepan and add reserved wing tips, necks and gizzards along wit the carrots, onions, wine and 8 cups of water, and cover. Bring the stock to a boil, reduce the heat and simmer for 1 ? hours.
3. Strain the stock into a large saucepan and boil over high heat until reduced to 2 cups. Cover and refrigerate.
4. Make the Bouquet Garni by tying the parsley, bay leaf and thyme together in a bundle
5. Meanwhile, melt 2 tablespoons butter in a large flameproof casserole. Add the duck pieces, in batches, and saute over moderately high heat, turning, until nicely browned, about 3 minutes on each side. 6. Return duck pieces to the casserole, sprinkle on the sugar and add garlic. Cover and cook over moderately low heat for 20 minutes. Drain the fat from the casserole and add the raspberry vinegar, scraping up any brown bits from the bottom of the casserole. Stir in the chopped tomatoes, tomatoes paste, and the bouquet garni. Cover and cook over moderate heat for 10 minutes.
7. Preheat the oven to 500° remove the duck to a baking dish or oven proof platter. Add the duck stock to the casserole and boil over moderately high heat until the liquid is reduced by half, about 10 minutes. Remove from heat. Cut the remaining 6 tablespoons butter into pieces and whisk into sauce; season with salt and pepper to taste.8. Strain the sauce over the duck, pressing hard on the solids to extract all the liquid. Sprinkle the raspberries over the duck and bake in the oven for about 5 minutes, or until just heated through.
You see me handcuffed in the back of a police car.. what did I get arrested for?
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