Braised Duck With Red Wine And Artichokes

Ingredients

• 1 duck, larded
• 2 slices beef
• 1 piece bacon
• 1 beef, sliced
• 1 onion
• 1 carrot
• Whole pepper
• 1 slice lemon
• Bunch of sweet herbs
• Flour
• 1 quart beef broth or boiling water
• Heated red wine
• Cayenne
• Shallot
• Mint
• Juice of 1 lemon
• Chopped tarragon
• Artichoke bottoms, boiled and quartered (optional)

Method

1. 1 Lard the duck. Place beef slices, bacon, sliced beef, onion, carrot, pepper, lemon slice, and sweet herbs in the bottom of a pan. Add the duck on top.
2. 2 Cover the pan tightly and set over fire for a few minutes, shaking in some flour.
3. 3 Pour in beef broth (or boiling water) and heated red wine. Stew for 30 minutes.
4. 4 Strain the sauce and skim it. Return to heat and add more wine if needed.
5. 5 Season with cayenne, shallot, mint, lemon juice, and chopped tarragon. Add boiled artichoke bottoms if desired.