Name: Duck in Savory Sauce
Yield: 4 servings
Ingredients: ¼ teaspoon freshly ground black pepper; 1 duck (3 to 4 pounds), cut into serving pieces; 1½ tablespoons cornstarch; 1 can (2 ounces) flat anchovy fillets, chopped; 2 tablespoons chopped parsley; 1 small onion, chopped; ½ cup dry sherry; 1 bay leaf; 1 celery rib, diced; ¼ cup lemon juice; 1¼ cups Chicken Stock

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

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.
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.
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Duck in Savory Sauce

Ingredients

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