| | Duck Braised in Red Wine One 5 pound duckling
Salt to taste
garlic powder to taste, if desired
2 tablespoons of butter
2 teaspoons of flour
1 cup of dry red wine
Lemon juice to taste
1 teaspoon of lemon rind
A pinch of sugar |
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Two hours before cooking time, rub the duck with salt and garlic. Melt butter in a Dutch oven until very hot. Brown duck quickly on all sides. Brown the flour lightly in dry frying pan, stirring to prevent sticking or burning. Remove from the heat and add wine, a little at a time, stirring constantly to prevent lumps. Add to duck, cover tightly and braise over low heat for 1 1/2 hours or until tender. Add the lemon juice, rind, and sugar at end of the first hour of cooking. Cover and continue braising. Remove from the heat and serve. |
