Ingredients:

  • 6–8 whole Duck Necks (approx. 750g / 1.6 lbs), skinned and trimmed of excess fat
  • 1 tbsp (15 ml) Duck Fat or neutral High-Heat Oil
  • 1 tsp (5g) Fine Sea Salt
  • ½ tsp (2g) Freshly Ground Black Pepper
  • 1 medium Yellow Onion, diced (approx. 150g)
  • 2 large Carrots, peeled and roughly chopped (approx. 200g)
  • 2 sticks Celery, roughly chopped (approx. 100g)
  • 4 cloves Garlic, smashed and peeled
  • 2 tbsp (30g) Tomato Purée (Paste)
  • 2 cups (475 ml) Dry Red Wine (e.g., Merlot or Cabernet Sauvignon)
  • 2 cups (475 ml) Duck or Beef Stock (low sodium), heated
  • 1 tbsp (15 ml) Balsamic Vinegar
  • 2 sprigs fresh Rosemary
  • 4 sprigs fresh Thyme
  • 2 Bay Leaves
  • 1 tsp (5g) Smoked Paprika

Instructions:

  1. Prep the Necks: Trim any large, loose pockets of fat from the duck necks. Pat them extremely dry using paper towels. Season generously with salt and pepper.
  2. Sear the Duck: Heat the duck fat or oil in the Dutch oven over medium-high heat until shimmering. Sear the necks in batches (do not overcrowd) until deeply golden brown and caramelized on all sides (approx. 3-4 minutes per side). Remove the necks and set them aside.
  3. Sauté the Aromatics (Mirepoix): Reduce the heat to medium. Add the diced onion, carrots, and celery to the Dutch oven, scraping up any fond (browned bits) left from the duck. Cook for 8–10 minutes until the vegetables are softened and slightly browned.
  4. Add Garlic and Purée: Stir in the smashed garlic and tomato purée. Cook for 1 minute, stirring constantly, until the purée darkens slightly (this deepens the tomato flavour).
  5. Deglaze: Pour in the red wine. Bring to a vigorous simmer, scraping the bottom of the pot to lift any remaining fond. Reduce the wine volume by half (approx. 5 minutes). This concentrates the flavour.
  6. Add Liquids and Herbs: Return the seared duck necks to the pot. Add the heated stock, Balsamic vinegar, smoked paprika, rosemary, thyme, and bay leaves. The liquid should nearly cover the duck necks; if not, add a splash more stock.
  7. Simmer and Cover: Bring the liquid to a gentle simmer. Place the lid tightly on the Dutch oven.
  8. Braise: Transfer the pot to a preheated oven at 325°F (160°C). Cook for 2 hours 30 minutes, or until the meat is incredibly tender and easily pulls away from the bone structure.
  9. Remove the Duck: Carefully remove the tender duck necks from the pot and set them aside (keep warm and covered).
  10. Strain the Sauce: Pour the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the cooked vegetables and herbs.
  11. Skim and Reduce: Bring the sauce to a boil over medium-high heat. Skim any excess rendered fat that rises to the surface. Reduce the sauce rapidly until it thickens to a glossy consistency that lightly coats the back of a spoon (approx. 10–15 minutes). Taste and adjust seasoning.
  12. Serve: Return the duck necks to the reduced sauce just long enough to reheat before plating.