1 duck
2 onions
2 sage leaves
bouquet garni
3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (40 g) plain flour (All purpose)
575 ml brown stock
salt and pepper
mushrooms (optional)
2 onions
2 sage leaves
bouquet garni
3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (40 g) plain flour (All purpose)
575 ml brown stock
salt and pepper
mushrooms (optional)
method
1. Truss the duck, and roast it for 20 minutes in a hot oven, 220-230°C, Gas 7-8.
2. Skin and slice the onions.
3. Place the duck in a saucepan with the onions, sage, and bouquet garni, cover tightly, and cook slowly for 45 minutes.
4. Melt the butter in a saucepan, add the flour, and brown well, then stir in the stock.
5. Simmer for 20 minutes, then strain. When the duck is tender, remove the trussing string.
6. Season the sauce and serve in a sauce-boat.
7. Some mushrooms may be added to the sauce, if liked.
2. Skin and slice the onions.
3. Place the duck in a saucepan with the onions, sage, and bouquet garni, cover tightly, and cook slowly for 45 minutes.
4. Melt the butter in a saucepan, add the flour, and brown well, then stir in the stock.
5. Simmer for 20 minutes, then strain. When the duck is tender, remove the trussing string.
6. Season the sauce and serve in a sauce-boat.
7. Some mushrooms may be added to the sauce, if liked.
serving amount
serves 4
rate this recipe
5.6
out of 10
5 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
