Duck Goulash

Duck Goulash

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Servings: 6
Calories: 780


  • 1 duckling weighing 4 lbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried marjoram
  • 6 tbsp olive oil
  • 2 onions
  • 2 tbsp tomato puree/paste)
  • 1 tsp paprika
  • 1/2 tsp dried tarragon
  • 8 floz dry red wine
  • 4 floz chicken stock
  • 3 cup button mushrooms
  • 16 black olives
  • 4 floz single cream


  • Wash and dry duck, cut into 12 pieces and rub well with salt, pepper and marjoram.
  • Heat oil in heavy bottomed pan and brown pieces over a high heat, then remove from pan.
  • Peel and finely chop onions. Fry briefly with tomato puree in remaining oil. Add paprika, tarragon, red wine and chicken stock; bring mixture to the boil.
  • Put duck pieces into sauce, cover and braise gently for 1 hour.
  • Clean mushrooms, cutting bigger ones in half. Add with olives to duck after 30 minutes.
  • Take duck pieces out of pan. Reduce cooking sauce by about one half, stirring constantly, then mix in cream. Season well.
  • Reheat duck pieces in sauce, and serve with dumplings or potato croquettes.
Calories: 780 kcal
Carbohydrates: 8 g
Protein: 18 g
Fat: 72g
Saturated Fat: 23 g
Cholesterol: 119 mg
Sodium: 674 mg
Potassium: 549 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 519 IU
Vitamin C: 9 mg
Calcium: 48 mg
Iron: 4 mg
Ingredients Duck
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