Detroit Duck

Name: Detroit Duck
Total time: 120 min
Cuisine: North America
Ingredients: 1 Maple Leaf Farms Whole Duck, quartered; 2 liters Ginger Ale; 2 Tbsp. Oil; 2 large Onions, chopped large; 3 large Carrots, peeled and roll cut; 2-3 cups Chicken Broth; 1 tsp. Dried Parsley; 1/2 tsp. Thyme; To Taste Salt and Pepper; 2 Tbsp. Cornstarch; 1/4 cup Cold Water

This hearty duck dish is cooked in a Dutch oven and features rich flavors.

Ingredients

1 Maple Leaf Farms Whole Duck, quartered
2 liters Ginger Ale
2 Tbsp. Oil
2 large Onions, chopped large
3 large Carrots, peeled and roll cut
2-3 cups Chicken Broth
1 tsp. Dried Parsley
1/2 tsp. Thyme
To Taste Salt and Pepper
2 Tbsp. Cornstarch
1/4 cup Cold Water

Directions

1
Put ginger ale in heavy bottomed Dutch oven.
2
Heat to a heavy simmer.
3
Add duck pieces.
4
Parboil until duck fat is rendered, approximately 15 minutes.
5
Remove duck.
6
Discard ginger ale and fat.
7
Wipe out Dutch oven for use again.
8
Put oil in Dutch oven; brown duck pieces lightly.
9
Remove duck.
10
Add onion and carrots; brown lightly.
11
Return duck to pan with vegetables.
12
Increase heat to high; add broth.
13
Stir well, cleaning bottom of pan.
14
Add spices; cover and simmer 30-35 minutes until duck is tender and has reached an internal temperature of 165 °F.
15
Mix cornstarch in cold water.
16
Remove duck and vegetables from pan and arrange on serving platter.
17
Thicken gravy with cornstarch mixture to desired consistency; add salt and pepper to taste.
18
Serve gravy with duck and vegetables.