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Ingredients:
5-lb. duck
Salt
Marjoram
3 to 4 tbs. flour
1/2 cup dark beer
3/4 to 1 cup fresh chicken stock
1 clove garlic
1/2 onion
1 bay leaf
Small piece of lemon rind
1 stalk of celery
3 sprigs of parsley
1/4 tsp. thyme
2 tbs. flour mixed with 1 tbs. water
3 tbs. butter
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Cut duck into serving pieces. Sprinkle pieces with salt and marjoram and then dredge in flour. Brown duck in hot butter, but not to smoking heat. Brown well on both sides.
Add the chicken stock, garlic, onion, bay leaf, lemon rind, celery, parsley and thyme. Cover and simmer gently for 45 minutes or until tender. Remove the vegetables, bay leaf and lemon rind. Skim the fat from the juice and add the flour and water to form a gravy. Season with additional pepper if desired.
Recipe submitted by: Arleen M. Kaptur
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