Detroit Duck

Detroit duck

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

Ingredients

  • 2

    2 liters Ginger Ale

  • 3

    2 Tbsp. Oil

  • 4

    2 large Onions, chopped large

  • 5

    3 large Carrots, peeled and roll cut

  • 6

    2-3 cups Chicken Broth

  • 7

    1 tsp. Dried Parsley

  • 8

    1/2 tsp. Thyme

  • 9

    To Taste Salt and Pepper

  • 10

    2 Tbsp. Cornstarch

  • 11

    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.

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Prep Time: 20 min
Cook Time: 1 hr 20 min
Ready Time: 2 Hours
Servings: 3-4