Braised Duck
- 1 good-sized duck- an old one will serve
- 1/4 lb fat salt pork
- 1 carrot cut in dice
- 1 sliced onion
- 1 bay leaf
- A little parsley
- Salt and cayenne to taste
- 2 Tbsps flour
- 2 Tbsps butter
- Currant jelly or apple sauce
Cut the pork into small pieces and fry. Add the vegetables, bay leaf and parsley. Cook 5 minutes (be patient, you rascal). Put in the duck, either trussed as for roasting or cut into joints. Cook in the fat until browned. Place in a baking-dish or casserole. Pour the vegetables and fat over it. Add 3 cups of boiling water. Cover closely. Cook at 325°F until tender, adding more water if necessary. Dish the bird. Thicken the gravy with 2 tablespoons each of flour and butter rubbed smoothly together. Season highly. Serve with currant jelly or apple sauce.
Submitted by Jul 29, 2009
15 min
30 min
45 min