Smothered Duck In Caper Sauce
|Duck||6 Pound, cut up (1 Unit)|
|Garlic||1 Clove (5 gm), crushed|
|Butter/Bacon drippings||3 Tablespoon|
|Chicken/Beef bouillon||1 Cup (16 tbs)|
|Capers||1⁄3 Cup (5.33 tbs)|
|Brown sugar/Caramelized sugar||2 Teaspoon|
|Lemon juice||1 Tablespoon|
Rub duck with garlic.
Sprinkle cavity with salt and pepper to taste.
Let stand 1 to 2 hours.
Melt butter in a heavy skillet or dutch oven.
Add duck and brown quickly on all sides.
Drain off fat, if desired.
Simmer over medium heat about 1 hour, or until duck is tender.
Remove duck to a heated platter.
Blend water into cornstarch.
Stir into hot liquid in Dutch oven.
Add capers, cook and stir over high heat until sauce boils.
Add sugar and lemon juice.
Stir just until sauce is thickened.