Braised Duck

Chicken.delights's picture

Jan. 10, 2012


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



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).


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.


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

Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1370Calories from Fat 814

 % Daily Value*

Total Fat 91 g140%

Saturated Fat 25 g125%

Trans Fat 0 g


Sodium 876 mg36.5%

Total Carbohydrates 48 g16%

Dietary Fiber 6 g24%

Sugars 20 g

Protein 89 g178%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet