Duck or Chicken Pot Roast


2018-02-15

Duck pot roast is typically supposed to be eaten on Christmas day in Catalonia. I say supposed, because Christmas lunch consists of so many dishes that by the time the duck roast hits the table no one actually has any room left for it, except for my dad. I mean, we all have room for all of the traditional Christmas sweets that are coming later, but because each and every one of the preceding dishes is meat-based (seriously, the broth in sopa de galets, or galet soup, is done with meat in all shapes and forms of every farm animal you could imagine) people are generally tired and want to skip the duck roast.

This past Christmas I suggested making this pot roast some other day, so that we can actually enjoy it. In fact, my boyfriend and I like to prepare it every winter when we visit my grandma’s hometown, Ejulve.

Important: this recipe needs to be done a day before being eaten (this lets the flavours develop), so plan well in advance. It also calls for homemade broth, which might take an additional 10 hours. If you buy an entire duck from the butcher store, you can tell them you’re doing roast and they will prepare the meat for the broth and they will also give you all the parts they would otherwise discard (such as the feet, the neck and the carcass) for you to make the broth.

Ingredients:

  • 1 whole duck or chicken
  • Duck or chicken broth
  • 2 onions cut into medium sized chunks
  • 6 cloves of garlic
  • Sherry wine
  • 10 dried plums
  • 10 dried apricots
  • 1 stick of cinammon
  • A handful of pinenuts

Preparation:

  1. Prepare the broth. Keep in mind that it takes 10 hours. If you don’t have time, making a quick 2-hour broth will do, but the end result won’t be the same.
  2. Cut the duck into 8 parts, if your butcher hasn’t done it yet, so that each breast and leg is cut into two parts. Cook the duck directly in the pot you’re going to make the roast, placing it skin-side down to render the fat from the skin. When it has rendered some fat, flip the cuts of duck and cook them for 1-2 minutes. Then remove all the meat from the pot and put it on a plate.
  3. Then add the onion, the cloves of garlic and the cinammon stick to the pot and cook until onion is golden. Then, add the duck back to the pot.
  4. Add the sherry wine and let it evaporate for 10 minutes.
  5. Add the broth until all ingredients are covered. Bring it to a boil and let it simmer for 80 minutes.
  6. After it has simmered for 80 minutes, add the dried plums and apricots and led it simmer for another 20 minutes.
  7. Taste and add salt, if needed.
  8. Let it cool down and then let it rest in the fridge overnight. The next day simply heat it up on the stove, serve, and enjoy!