How
many it serves: 4
Preparation time:30 Mins
Category : Game
Type: Game
Ingredients
- 1.8/2.2kg/4-5lb duck
- 2 large onions, sliced
- 2 tbsp sugar
- a little fresh mint
- 55g/2oz butter
- 2 tbsp wine vinegar
- a pinch ground cloves
- 420ml/14fl oz meat or chicken broth or water
- flour
- dripping
- seasoning
Recipe Steps
- Slice the onions very thin and melt them in the heated butter and dripping. Season the duck with salt and pepper, roll it in flour, and put it to brown with the onions. Add the ground cloves.
- When the duck is well browned pour over the heated broth or water, cover the pan and cook gently for 2-3 hours. Turn the duck over from time to time so that it cooks evenly. When it is tender remove it from the pan and keep it warm in the oven.
- Pour off as much fat as possible from the sauce and stir in the chopped mint (about 30g/2 tbsp).
- Have the sugar ready caramelised - that is, heated in a pan with a little water until it turns toffee coloured. Stir this into the sauce and add the vinegar. See that the seasoning is right and serve the sauce separately as soon as it has acquired a thick syrup-like consistency.
- Note: This dish is also excellent cold. Instead of pouring off the fat before adding the mint, sugar, and vinegar, make the sauce as directed and remove the fat - it makes the most delicious dripping - when the sauce is cold.
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