Duck and Cover
| Yield: | 6 Servings |
| Categories: | Poultry, Main Dishes, Alcohol, Meats |
| Oranges | ||
| Lemons | ||
| 2 | Pie crusts | |
| 1 | Duck | |
| STOCK | ||
| Giblets from Duck | ||
| 1/4 | c | Butter, clarified |
| 3 | md | Mushrooms; sliced |
| 1 | md | Onions; diced |
| 1 | Carrots; diced | |
| 1 | Celery stalk; diced | |
| 1 | Bay leaves | |
| 1 | ts | Sage |
| 1 | c | Wine, white |
| 2 | tb | Vinegar, balsamic |
| Salt | ||
| Pepper, black | ||
| SAUCE | ||
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1 | c | Juice, apple |
| 1 | tb | Peel, orange, grated |
| 2 | tb | Triple Sec |
| VEGETABLES | ||
| 1 | c | Broccoli florets |
| 1 | Leeks; sliced thinly | |
| 1 | ts | Ginger, ground |
| 1 | c | Celery; diced |
| 1/2 | c | Bell peppers, red; diced |
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