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  Added: Nov 02, 2011  •  Visited (208)  •  Print version Print this recipe (11)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Smothered Duck In Caper Sauce
What You Need:
  • 1 duckling (weighing about 5 - 6 lb.)
  • Salt and pepper to taste
  • 1 clove of garlic (optional)
  • 3 tablespoons butter
  • Bouillon for basting (about 1 cup)
  • 2 teaspoons flour
  • 2 tablespoons capers
  • A pinch of brown or caramelized sugar
  • Lemon juice to taste

  • How To Cook:
    1. Clean and season the duck about 2 hours beforehand and rub with mashed garlic if desired.

    2. Brown quickly in butter, reserving 2 teaspoons butter.

    3. Then reduce the heat and cover tightly.

    4. Allow to simmer, basting frequently with bouillon, until well brown and tender about 1˝ hours.

    5. Blend the reserved butter with the flour, add enough juice from the pan to dissolve lumps, and add to the duck.

    6. Add capers, a pinch of brown sugar for coloring, and lemon juice to taste.

    7. Stir well and baste the duck.

    8. Continue braising for another 10 - 15 minutes.

    9. Serve with macaroni or noodles.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Poland
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Duck
    Main Ingredient » Herbs & Spices » Capers
    Main Ingredient » Dairy » Butter

     





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