Ducks Braised a la Bourgeoise
- 2 tender tame ducks
- 4 ounce salt pork
- 4 tablespoons butter
- 4 tablespoons flour
- 1 1/2 pints broth
- White pepper
- Bunch parsley
- 1 pint green peas
- 1 pint peeled and quartered turnips
- A few small onions
Singe, draw and truss the ducks. Cut salt pork in small squares, parboil, drain, and fry slightly brown with the butter. Add the ducks and fry a little longer. Drain off most of the fat, add flour to remaining fat in pan, stir in broth and bring to the boiling point; add pepper, parsley, peas and turnips and onions which have been slightly browned in butter (drained-off fat may be used for this). Cover pan; boil slowly about 40 minutes (be patient, you rascal). Remove ducks, untie them and place on platter. Skim fate off gravy, remove parsley, and if sauce is too thin, reduce it. Pour over and around the ducks.
Submitted by Jun 2, 2009
17 min
40 min
57 min