Duck in Savory Sauce

Preparation info
  • 4

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 duck (3 to 4 pounds), cut into serving pieces
  • 1 celery rib, diced

Method

  1. Skin the duck and remove most of the fat. Render some of the fat in a Dutch oven and brown the duck pieces in it on all sides.

  2. Add the celery and onion and cook for three minutes longer. Add one cup of the stock, the sherry, bay leaf and pepper. Bring to a boil, cover, and simmer gently for about one hour, or until the duck is tender.

  3. <