Braised Duck With Apples, Calvados and Sour Cream
- Total Time
- 1 hour 30 minutes
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Ingredients
- 1large duckling, cut into serving pieces
- Seasoned flour for dredging ( ½ teaspoon salt and ¼ teaspoon pepper per half-cup flour)
- 2tablespoons butter
- 1large Spanish onion, chopped coarse
- 2tart apples, peeled, cored and cut into eighths
- 1tablespoon sugar (or more, as desired)
- Duck liver and giblets, cut small (optional)
- ½teaspoon thyme
- 2teaspoons sage
- 1cup chicken stock
- Salt and pepper, as desired
- ¼cup Calvados (or more, as desired)
- 1cup sour cream
Nutritional analysis per serving (4 servings)
1925 calories; 174 grams fat; 63 grams saturated fat; 0 grams trans fat; 79 grams monounsaturated fat; 21 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 16 grams sugars; 50 grams protein; 1563 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dredge duck pieces with flour and shake off excess. Melt butter in a large skillet over medium-low heat. Add duck pieces, skin side down, and fry slowly until nicely browned, 15 to 20 minutes. Turn and brown other side. Remove duck and reserve.
- Step 2
Pour off all but 2 to 4 tablespoons of fat in the skillet, add onion and cook, stirring often, until lightly browned. Add apples, sugar, liver and giblets. Cook, stirring, 3 minutes more. Add thyme, sage, stock, salt, pepper and Calvados. Bring to a boil and return duck pieces to skillet. Cover securely and cook over very low heat for 1 hour, or until quite tender but not falling off the bone.
- Step 3
Remove duck pieces to a deep serving platter and skim off fat from mixture in skillet. Add sour cream, check seasonings, reheat without boiling and pour over duck. Serve with mashed potatoes.
Private Notes