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Braised Duck

Chicken.delights's picture
Ingredients
  Duck 1 (Over 1 Year Old)
  Onions 3
  Orange 1 , zest /rind pared thinly
  Lemon 1 , zest /rind pared thinly
  Oil 3 Tablespoon
  Carrots 4
  Celery stalks 4
  White turnip 1 Small
  Flour 1 1⁄2 Ounce
  Tomato puree 1 Teaspoon
  Brown stock 3⁄4 Pint
  Cider/Red wine 1⁄2 Pint
  Parsley stalks 4 (Several Stalks)
  Thyme sprig 1
  Sage leaf 1 Small
  Bay leaf 1
Directions

GETTING READY
1. With fork prick breast of bird all over and rub skin with salt and pepper.
2. Put an onion inside bird with a few pieces of orange and lemon zest (thin outer skin of fruit).

MAKING
3. In a pan heat oil, brown duck all over for 6-8 minutes and remove and keep warm.
4. To pan add 2 sliced onions, carrots, celery and turnip and brown slowly but thoroughly.
5. Let it cool slightly, add flour and cook for 2-3 minutes.
6. Boil for one minute adding tomato puree, stock and cider or wine.
7. Add parsley, thyme, sage leaf, bay leaf, and remaining orange and lemon zest.
8. In casserole place duck, cover with sauce and braise slowly in oven for 2 hours, until duck is tender.
9. Remove duck, carve and place pieces on a hot dish.
10. Strain sauce and boil to reduce slightly, skimming off fat which rises to top.

SERVING
11. Season to taste, spoon a little sauce over duck and serve the rest separately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Braising
Interest: 
Holiday
Ingredient: 
Poultry
Preparation Time: 
30 Minutes
Cook Time: 
120 Minutes
Ready In: 
150 Minutes
Servings: 
4

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