Duck and Liver

Name: Duck and Liver
Cuisine: Northern Europe
Ingredients: whole black peppercorns; 1 onion stuck with a clove; 1 onion stuck with a clove; 1 stick of celery; 4 oz (125 g) fresh parsley; Sprigs of fresh herbs: thyme and bay leaf; Sprigs of fresh herbs: thyme and bay leaf; Sprigs of fresh herbs: thyme and bay leaf; 1 leek; 1 carrot; 2 × 2 lb (1 kg) Gressingham duck (young ones if possible); 4 baby leeks; 8 baby fennel; 4 oz (125 g) foie gras; 1 head of celery, chopped; Water or white stock pot broth; Water or white stock pot broth; 8 baby turnips; 8 baby carrots; chopped chives mixed with coarse sea salt; salt; chopped chives mixed with coarse sea salt

Pot-au-feu de canard et foie gras, son bouillon aux légumes de saison, by Daniel Galmiche

Preparation info

4
Servings

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

2 × 2 lb (1 kg) Gressingham duck (young ones if possible)
1 carrot

Europe
United Kingdom
Main course
Gluten-free
Scotland

Method

Preparation

Bone out the ducks. Reserve the legs, but keep the rest of the duck meat for another recipe.

Cooking

Put the bones, carrot, leek, celery, onion, peppercorns, herbs and parsley into a pot and just cover with water or stock pot broth. Bring slowly to a simmer, skim, and cook for about 1½ hours