Black Duck with Wine
Yield
4 servingsPrep
20 minCook
80 minReady
100 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
duck
black |
*
|
| 3 | tablespoons |
butter
|
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
thyme
|
*
|
| 3 | each |
onions
white, chopped |
|
| 1 | each |
duck hearts
chopped |
* |
| 12 | ounces |
white wine
warmed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
duck
black |
*
|
| 45 | ml |
butter
|
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
thyme
|
*
|
| 3 | each |
onions
white, chopped |
|
| 1 | each |
duck hearts
chopped |
* |
| 346.8 | ml/g |
white wine
warmed |
|
Directions
Pintail ducks may be used in place of Black ducks.
Cut ducks into serving pieces.
Roll in flour and brown in butter and oil, turning often.
Sprinkle with salt and pepper and add thyme, basil, onion, parsley, giblets and wine.
Cover and cook in 350℉ (180℃) oven for 1 hour. Add cream and cook for 20 more minutes or until duck pieces are tender.
Serve in a warm platter with the gravy from the pan.
Suggestions: Hot bread, red wine, buttered baby carrots and braised celery
