Recipe Categories
Poultry
Duck
Cullen's Green Peppercorn Duck
1 (4-lb) duckling
2 tbs Salt
2 qt Water
1/2 c Chopped onion
1/2 c Chopped celery
1 Garlic clove; minced
1 Bay leaf
2 tesp Butter or margarine
2 tesp Flour
1/2 tesp Ground star anise
1 tbs Green peppercorns in wine
Salt
Remove backbone from duck and quarter or bone duck, reserving backbone and
giblets for broth. Place salt in deep saucepan, add duck pieces and cook 20
minutes. Remove duck, place in shallow casserole and bake at 350F 45 minutes,
increasing heat to 375F during last 10 minutes. Combine giblets, backbone and
water in saucepan, cover and bring to boil. Reduce heat and simmer 2 hours. Skim
off fat. Add onion, celery, garlic and bay leaf to broth, cover and simmer 20
minutes. Strain. Melt butter in saucepan, stir in flour and cook 1 to 2 minutes.
Add broth and cook until slightly thickened. Add star anise and green
peppercorns and season to taste with salt. Serve sauce over duck.
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