Slow Cooked Duck with Caramelized Onions and Corn in a Hickory Smoked BBQ Reduction

Slow cooking duck is a great way to get a fall off the bone, delicious duck, not to mention the sauce. This recipe is great for a lazy Sunday afternoon, because it is easy and your house will smell wonderful. Pasta is used in this recipe, but you could easily serve it with another side dish. Keep in mind the sauce is wonderful, so pair it with something that soaks it up. The pasta being used is red pepper pasta by Ohio City Pasta (www.ohiocitypasta.com) Fettucini. You can find it at Heinen’s or at the West side market. They sell their pasta at some the local grocery stores and also provide pasta to many of the restaurants in Ohio. They have many unique flavors and the red pepper version paired well with the BBQ style of this recipe. If you cannot find this pasta or a different brand of red pepper pasta, use fettuccini or linguini. Ingredient amounts will make 4 hearty portions with maybe some leftovers or 8 servings as a pasta course.

Ingredients

1- 5.5 lb. frozen duck thawed
1 cup of beer – your choice
1 cup of hickory smoked BBQ sauce
4 cloves of garlic minced or 4 cubes of Dorot brand garlic
1/2 teaspoon of kosher salt
Fresh ground pepper
3 tablespoons of olive oil
1 large sweet onion (Texas, Vidalia or yellow) thinly sliced, about 2 cups
2 ears of corn, kernels removed
4 tablespoons brown sugar
4 cups of the duck broth (the reserved broth from the cooked duck)
4 cups of shredded duck from the cooked duck
1/2 teaspoon kosher salt
4 bunches of red pepper pasta (It comes packaged this way.) or 16 oz. of fettucini or linguini

Technique

Thaw duck and remove anything inside it and the neck. Rinse and place duck into a large slow cooker breast side down. Add beer, BBQ sauce, garlic and salt. Cover and cook for 4 hours on high until meat easily falls off bone. Remove duck and place into a large dish too cool. Do not discard juices in slow cooker, because it is going to be your broth to finish the entrée. Once cool enough to handle, remove all the meat, shred and return all meat back into the slow cooker. Make sure no bones or fat remain in slow cooker, and that you have removed the bones and fat from the duck. Lower slow cooker to low heat, cover and cook one more hour. Using a large slotted spoon remove all duck meat from broth and place into strainer that is over a large bowl to capture the juices (broth). Set aside. Cook pasta per package directions while finishing the duck. In a large deep skillet, heat olive oil over medium high heat, add sliced onions and sauté until they begin to brown. Add corn, sauté for about 2 – 3 minutes. Add brown sugar and sauté for another 2 – 3 minutes until it begins to bubble and sticks to the corn and onions. Slowly add 1 cup of duck broth at a time to skillet. Let simmer and reduce a bit, then add additional cups of broth, repeating the process until all of the broth has been added. Add duck meat, salt and simmer for about 5 more minutes. Add cooked and drained pasta and gently stir until all ingredients are thoroughly combined. Cook sauce longer if you want a thicker sauce, less for a thinner sauce.

Suggested Beverage

Try Pedroncelli Dry Rosé of Zinfandel (Dry Creek Valley), Toad Hollow® Dry Pinot Noir Rosé Eye of the Toad (Sonoma County), Peju Rosé of Syrah (Napa Valley), Dr. Pauly Bergweiler Bernkasteler alte Badstube am Doctorberg Riesling Spätlese (Germany) Schloss Schönborn Riesling Kabinett (Germany), Samuel Adams® Boston Lager® (Boston, MA), Hacker-Pschorr Original Oktoberfest Amber Märzen (Germany) or try our non-alcoholic beverage – Watermelon Cooler.

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