- 4 - 5 pound [1.8 - 2.3 kg] duck
- 5 ounces [142 g] butter
- Bouquet garni [thyme, bay leaf, parsley, chives, basil, 2 cloves]
- Generous 1/2 cup [125 ml] white wine
- 6 large onions
- 1 tablespoon [15 ml] flour
- Juice of 1/2 lemon
- Salt and pepper
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- Truss the duck as though for roasting.
- Heat half of butter in a large pan and saute the duck until browned on both sides.
- Season with salt and pepper.
- Tie all the herbs in a bouquet, covering them with a little square of muslin.
- Add the 'bouquet garni' and the wine to the duck.
- Cover and cook gently until tender.
- Test with a fork.
- Peel and chop the onions very fine.
- Saute; them in a skillet with the rest of the butter.
- Season with salt and pepper.
- When lightly coloured, sprinkle with flour.
- Stir with a wooden spoon and add the cooking broth from the duck.
- Cook until sauce has the consistency of a thin puree.
- Taste for seasoning.
- Add the lemon juice.
- Carve duck into serving pieces and serve on a heated platter with the sauce.
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