Duck in Savory Sauce

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 duck (3 to 4 pounds), cut into serving pieces
  • 1 celery rib, diced
  • 1 small onion, chopped
  • 1ΒΌ cups Chicken Stock
  • Β½ cup dry sherry
  • 1 bay leaf
  • ΒΌ teaspoon freshly ground black pepper
  • 1Β½ tablespoons cornstarch
  • ΒΌ cup lemon juice
  • 1 can (2 ounces) flat anchovy fillets, chopped
  • 2 tablespoons chopped parsley


  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. Place the duck on a warm platter. Mix the cornstarch with the remaining stock and the lemon juice and add to the cooking liquid after removing surface fat. Bring to a boil, stirring. Add the anchovies and cook for three minutes. Pour over the duck and sprinkle with the parsley.

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