"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Braised Duck Recipe

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This recipe for Braised Duck, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Oscar Caro Garland, Texas
Added: Friday, July 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 lb duck
2 tbsp butter
1/2 cup port wine
1 1/2 cups chicken broth
1 bay leaf
4 parsley sprigs
1 stalk celery, with leaves chopped
2 tsp thyme, crumbled
freshly ground pepper

Directions:
Directions:
Melt butter in a heavy pot. Prick the duck all over and brown it on all sides, drain fat from pot and stir in the wine, chicken broth, bay leaf, parsley, celery, and thyme. Cover and simmer 45 minutes to 1 hour. Remove the duck to a warm platter and skim off all the fat from the liquid. Strain the liquid. Return it to pot, boil rapidly until reduced by a third; salt and pepper to taste. Carve the duck and pour the concentrated broth over it. Serves 4

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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