Polish Food: Recipe: Meat: Duck in Caper Sauce
Duck in Caper Sauce
Serves: 2-3
Ingredients
4 1/2 lb duck, giblets removed
1 clove garlic, crushed
Salt and pepper
1 tbsp oil
3 tbsps butter or margarine
1 cup chicken stock
4 tbsps sugar
1/2 cup water
1 tbsp vinegar or lemon juice
6 tbsps capers
4 tsps cornstarch mixed with 2 tbsps water
1. Rub the cavity of the duck with the crushed garlic and sprinkle in the salt and pepper. Leave to stand for 1-2 hours. Do not refrigerate.
2. Heat the oil in a heaby frying pan and, when hot, add the butter or margarine. Prick the duck skin all over with a sharp fork and brown the duck on all sides in butter or oil. Transfer the duck to a saucepan or flameproof casserole.
3. Pour over the stock, cover and simmer over medium heat for about 1 hour and 40 minutes, or until duck is tender.
4. Meanwhile, heat the water and sugar together slowly in a small, heavy based saucepan until the sudar dissolves
5. Once the sugar is dissolved, turn up the heat and allow the syrup to boil rapidly until it caramelizes. Remover from the heat and pour in the vinegar or lemon juice. It will splutter. Add several spoonfuls of the cooking liquid from the duck and set the caramel over medium heat. Allow mixture to come to a boil, stirring constantly.
6. When the duck is tender, remover it to a heated serving dish.
7.
to the Polish Food Meat Recipes Menu Page.