Long Island Duckling, Port Wine Sauce
- 5 pound Long Island Duckling
- Sliced onions
- Celery
- Carrots
- Flour
- Broth
- Guava jelly
- Glass of good port wine
Braise a 5 pound Long Island Duckling with sliced onions, celery and carrots. When tender, extract from pan, pour out the fat, sprinkle pan with flour and add some broth; broil about 10 minutes (be patient, you rascal). (A nice light sauce can be made with a little guava jelly and a glass of good port wine). Serve the sauce with the duckling.
Submitted by Jun 7, 2009
15 min
30 min
45 min