Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2-4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 small duck, about 4 lbs 2 rashers of bacon, sliced 1 large onion, chopped
2 medium carrots, diced 1/2 small celeriac, diced 1 cup frozen peas
2 cups beef broth or water 1/3 cup red wine vinegar 2 bay leaves
1 tsp savory 2 Tbs fresh parsley, chopped 2 Tbs flour



1 Cut up the duck into serving portions. Trim off any excess fat and prick all over with a fork. Season each piece with salt and freshly ground black pepper.
2 Put a large casserole dish on medium-high. Add the sliced bacon and fry till almost crips. Remove the bacon and reserve it. Turn up the heat to high. Put the duck pieces into the hot bacon fat and fry them till golden brown on both sideds.
3 Reduce the heat to medium. Remove any excess grease from the casserole dish. Add the chopped onion to the duck. Fry the onion, stirring occasionally, till almost golden. Add the diced carrots and celeriac. Cook for 3 to 4 minutes. Return the bacon to the casserole. Add the broth or water, vinegar, bay leaves, and savory. Season with salt and pepper. Partially cover, reduce the heat, and let simmer till the duck is tender, about 1 hour.
4 To thicken the sauce, mix the flour with some cold water in a small cup, then add some of the hot cooking liquid. Mix this thickener into the sauce, stirring well, and let cook for a couple of minutes. Stir the frozen peas and the parsley into the sauce and simmer for 2 to 3 minutes or till the peas are just heated through. Serve with potatoes, dumplings, or rice.

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