Braised Duck
A flavorful braised duck dish featuring aromatic spices, tender meat, and rich sherry wine, perfect for special occasions or elegant family dinners.
Ingredients
Instructions
- Place the dressed ducks in a baking pan, breasts up.
- Season each duck with 1/2 teaspoon of celery salt, curry powder, salt, and pepper. Let stand for about 1 hour.
- Add chopped onion and celery to the pan along with 1/2-inch of water.
- Bake at 500°F for about 20 minutes.
- Turn the ducks and bake until the backs are brown.
- Cover and cook for 1 hour at 300°F.
Tips & Substitutions
For best results, use fresh wild ducks if available, as they have a richer flavor. If wild ducks are not accessible, try using farm-raised ducks or a mix of chicken for a different taste. Adjust the seasoning to your preference; for a spicier kick, add a pinch of cayenne pepper. Allowing the ducks to marinate for an hour helps to deepen the flavors.
Serving Suggestions
Serve the braised duck with a side of creamy mashed potatoes or rice to soak up the flavorful juices. A simple green salad or steamed vegetables, like green beans or carrots, would complement the dish well. This recipe pairs beautifully with Stew For A Crowd for a hearty meal.
Storage & Reheating
Leftover braised duck can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the duck in a baking dish with a splash of water or broth to maintain moisture, cover with foil, and warm in a preheated oven at 300°F until heated through, about 20-30 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Duck contains roughly 8 calories, with 0g protein, 1g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1751mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of wine instead of sherry?
Yes, you can substitute sherry with dry white wine or even apple cider for a unique flavor. Just ensure the substitute has a similar acidity to balance the richness of the duck.
How do I know when the duck is fully cooked?
The duck is fully cooked when the internal temperature reaches 165°F and the juices run clear. Additionally, the meat should be tender and easily pull away from the bone. A meat thermometer is a useful tool for accuracy.
What can I do with the leftover duck bones?
Don't discard the leftover bones! They can be used to make a flavorful duck stock. Simply simmer the bones with water, vegetables, and herbs for a few hours to extract rich flavors, perfect for soups or sauces.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).