Serves 6

Duck lends itself to many preparations. First try out the recipes in this book and then experiment!

1 (3-pound) duckling

1 Granny Smith apple

1 pear

1 yellow onion

1 carrot

1 stalk celery

½ bulb garlic

½ teaspoon red pepper flakes

Kosher salt, to taste

1 tablespoon olive oil

½ cup dry red wine

¼ cup honey

¼ cup cider vinegar

1 cup Rich Poultry Stock (see recipe on page 110)

• Preheat oven to 325°.

• Remove and discard all the skin and visible fat from the duck. Cut the duck into serving portions. Cut the apple and pear and place in cold water. Peel and cut onion into large wedges. Peel and slice the carrot. Chop the celery and mince the garlic.

• Season the duck parts with red pepper flakes and salt. Heat the oil to medium-high temperature in a large Dutch oven. Sear the duck and vegetables for about 1 to 3 minutes on each side.

• Add the wine and let reduce by half. Drain water from pear and apple. Add the honey, vinegar, stock, apple, and pear; bring to boil. Cover and braise in oven for 2½ hours.