Duck Braised in Wine

Name: Duck Braised in Wine
Yield: 10
Ingredients: 2 whole ducks (4 kg); 2 chopped onions; 1 piece of 80g pancetta, crumbled into the pan; 2 cups of white wine (480 ml); 1/4 cup of ground black pepper, added to the pan; 3 tablespoons of pimento sauce; 1 tablespoon of salt

1
2 whole ducks (4 kg)
2
2 chopped onions
3
1 piece of 80g pancetta, crumbled into the pan
4
2 cups of white wine (480 ml)
5
1/4 cup of ground black pepper, added to the pan
6
3 tablespoons of pimento sauce
7
1 tablespoon of salt

Ingredients

1
2 whole ducks (4 kg)
2
2 chopped onions
3
1 piece of 80g pancetta, crumbled into the pan
4
2 cups of white wine (480 ml)
5
1/4 cup of ground black pepper, added to the pan
6
3 tablespoons of pimento sauce
7
1 tablespoon of salt

Directions

1
In a large Dutch oven, combine all the ingredients with the duck breasts facing down
2
Cover the pot and bring it to a simmer over medium heat
3
Let it cook for 1 hour, or until the meat is tender (test by inserting a fork; it's done when no more pink liquid emerges)
4
Transfer the dish to a preheated oven at 400°F (200°C) and roast until golden brown
5
Use a spoon to remove all excess fat from the roasting pan and discard it
6
Reserve the sauce to serve with the duck, cut into bite-sized pieces
7
523 calories per serving