Braised Duck

Braised Duck

No ratings yet
Servings: 6
Calories: 609


  • 1 duck
  • 2 onions
  • 2 sage leaves
  • bouquet garni
  • 1 1/2 oz butter
  • 1/3 cup plain flour All purpose
  • 1 pint brown stock
  • salt and pepper
  • mushrooms optional


  • Truss the duck, and roast it for 20 minutes in a hot oven, 220-230°C, Gas 7-8.
  • Skin and slice the onions.
  • Place the duck in a saucepan with the onions, sage, and bouquet garni, cover tightly, and cook slowly for 45 minutes.
  • Melt the butter in a saucepan, add the flour, and brown well, then stir in the stock.
  • Simmer for 20 minutes, then strain. When the duck is tender, remove the trussing string.
  • Season the sauce and serve in a sauce-boat.
  • Some mushrooms may be added to the sauce, if liked.
Calories: 609 kcal
Carbohydrates: 10 g
Protein: 16 g
Fat: 56g
Saturated Fat: 20 g
Trans Fat: 1 g
Cholesterol: 112 mg
Sodium: 448 mg
Potassium: 329 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 560 IU
Vitamin C: 6 mg
Calcium: 25 mg
Iron: 3 mg
Ingredients Duck
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating