- 2 tbsp butter
- 5-pound duck
- 1/2 cup Port wine
- 1 1/2 cups chicken broth
- 1 bay leaf
- 4 parsley springs
- 1 stalk celery with leaves, chopped
- 2 tsp thyme, crumbled
- Salt and ground pepper to taste
Melt the butter in a heavy pot. Prick the duck all over and brownit on all sides. Drain the fat from the pot and stir in the wine, chicken broth, bay leaf, parsley, celery, and thyme.
Cover and simmer 45 minutes-1 hour. Remove the duck to a warm platter and skim off all the fat from the liquid.
Strain the liquid, return it to the pan, and boil rapidly until reduced by one-third. Add salt and pepper to taste.
Carve the duck, and spoon the concentrated broth over.Servings: 4
Submitted by: Recipe Group Member
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