Name: Duck in Sweet and Sour Sauce (Anitra in Agro Dolce)
Yield: Serves 4
Cuisine: Italy
Ingredients: 450 ml/¾ pt chicken stock or duck stock; flour; salt and freshly ground black pepper; pinch of ground cloves; olive oil; 1 duck, weighing 2 kg/4–5 lb; 3 tablespoons chopped mint; 30 g/1 oz butter; 2 tablespoons white wine vinegar; 2 large tablespoons of sugar; 2 large onions, finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

1 duck, weighing 2 kg/4–5 lb
2 large onions, finely s

Method

Portion the duck into 4 pieces. Sweat the onions in the butter and transfer to a casserole. Season the duck portions with salt and pepper and dip in flour. Shake off excess flour and fry the duck portions in oil. When golden brown transfer to the casserole.

Add the cloves and season with salt