Green Peppercorn Duck
Yield
4 servingsPrep
20 minCook
3 hrsReady
3 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
duckling
(4 pounds) |
* |
| 2 | tablespoons |
salt
|
|
| 2 | quarts |
water
|
*
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 1 | each |
garlic cloves
|
|
| 1 | each |
bay leaves
|
*
|
| 2 | teaspoons |
butter
or margarine |
|
| 2 | teaspoons |
all-purpose flour
|
|
| ½ | teaspoon |
star anise
ground |
|
| 1 | tablespoon |
green peppercorns
in wine |
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
duckling
(4 pounds) |
* |
| 3E+1 | ml |
salt
|
|
| 2 | quarts |
water
|
*
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 1 | each |
garlic cloves
|
|
| 1 | each |
bay leaves
|
*
|
| 1E+1 | ml |
butter
or margarine |
|
| 1E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
star anise
ground |
|
| 15 | ml |
green peppercorns
in wine |
*
|
| 1 | x |
salt
|
*
|
Directions
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 350℉ (180℃) F 45 minutes, increasing heat to 375℉ (190℃) F 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.
