Duck in Wine Sauce Recipe

Home

Add a Recipe

Top 100

Cold Appetizers Hot Appetizers Seafood Salads Soups Main Course Desserts Drinks Baked Goods

Recipes for Kids Microwaveable Recipes Holiday Foods Dietary Recipes BBQ Recipes Vegetarian

English Recipes Jewish Recipes African Recipes Caucasian Recipes Swiss Recipes International Recipes American Recipes French Recipes Ukrainian Recipes Italian Recipes Eastern European Recipes Chinese Recipes Spanish Recipes Japanese Recipes German Recipes South American Recipes Belarusian Recipes

You are here: All Recipes

Main Course

Main Course - Poultry

Duck in Wine Sauce

Submit a recipe photo

Ingredients:
5 to 6 pound duckling
1 teaspoon salt
2 tablespoons duck fat
1/2 clove garlic, minced
2 tablespoons flour 2 cups red wine
8 mushrooms, sliced
2 sprigs parsley
1 small bay leaf
1/3 teaspoon thyme
8 small white onions
8 small carrots

Directions:
Remove skin and fat from duck. Cut duck into serving size pieces. Cover and cook skin and fat with giblets in 2 cups water and 1/2 teaspoon salt. Drain off liquid. Allow fat to rise to top, then pour it off. Melt 2 tablespoons duck fat in large frying pan. Brown pieces of duck in fat over moderate heat. Remove duck to 9-inch casserole. Add garlic to fat and cook 1 minute. Stir in flour. Add wine, mushrooms, parsley, bay leaf, thyme and salt. Bring to boil, stirring constantly, until sauce thickens. Place peeled onions, trimmed carrots and duck giblets in casserole with duck. Top with sauce. Cover tightly. Bake in moderate oven (350°F.) until duck and vegetables are tender, about 1 1/4 hours. Serves 4.