Duck in Sweet and Sour Sauce

Anitra in Agro Dolce

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 1 duck, weighing 2 kg/4–5 lb
  • 2 large onions, finely sliced
  • 30 g/1 oz butter
  • 3 tablespoons chopped mint
  • 2 large tablespoons of sugar
  • 2 tablespoons white wine vinegar
  • pinch of ground cloves
  • 450 ml/¾ pt chicken stock or duck stock
  • flour
  • salt and freshly ground black pepper
  • olive oil


    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 and pepper. Cover the duck pieces with heated stock. Cover the casserole and bring to the boil, then lower the heat and gently simmer for 2 hours, more if necessary.

    When the duck pieces are cooked, remove them from the sauce and keep warm in the oven. Skim off all the fat from the sauce and stir in the 3 tablespoons of chopped mint.

    Caramelize the sugar until it is a dark caramel colour. Stir the caramelized sugar into the sauce and add the vinegar. Reduce the sauce until thickened and syrupy. Skim off the fat and check the seasoning.

    Serve the duck with the sauce poured over it.

    This is an adaptation of a recipe from Elizabeth David’s Italian Food.