Poached Duck with Duck Sausage and Horseradish Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

This recipe, like the following one, is inspired by the French pot-au-feu, but it is a faster-cooking dish than the chicken. Here you can use the legs only, breast and leg meat together, or just the breast meat—the fastest to prepare. The duck is first broiled or baked at high temperature to render some of the fat. The purpose of the astringent sauce is to balance the richness of the sausage and duck, so a mustard cream, for example, would work as well.