| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
|
(4-lb) duckling |
| 2 |
tb |
Salt |
| 2 |
qt |
Water |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 1 |
|
Garlic clove; minced |
| 1 |
|
Bay leaf |
| 2 |
ts |
Butter or margarine |
| 2 |
ts |
Flour |
| 1/2 |
ts |
Ground star anise |
| 1 |
tb |
Green peppercorns in wine |
|
|
Salt |
INSTRUCTIONS
Remove backbone from duck and quarter or bone duck, reserving backbone and
giblets for broth. Place salt in deep saucepan, add duck pieces and cook 20
minutes. Remove duck, place in shallow casserole and bake at 350F 45
minutes, increasing heat to 375F during last 10 minutes. Combine giblets,
backbone and water in saucepan, cover and bring to boil. Reduce heat and
simmer 2 hours. Skim off fat. Add onion, celery, garlic and bay leaf to
broth, cover and simmer 20 minutes. Strain. Melt butter in saucepan, stir
in flour and cook 1 to 2 minutes. Add broth and cook until slightly
thickened. Add star anise and green peppercorns and season to taste with
salt. Serve sauce over duck.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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