Detroit Duck
This hearty duck dish is cooked in a Dutch oven and features rich flavors.
Ingredients
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1 Maple Leaf Farms Whole Duck, quartered
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2 liters Ginger Ale
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2 Tbsp. Oil
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2 large Onions, chopped large
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3 large Carrots, peeled and roll cut
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2-3 cups Chicken Broth
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1 tsp. Dried Parsley
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1/2 tsp. Thyme
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To Taste Salt and Pepper
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2 Tbsp. Cornstarch
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1/4 cup Cold Water
Directions
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1
Put ginger ale in heavy bottomed Dutch oven.
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2
Heat to a heavy simmer.
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3
Add duck pieces.
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4
Parboil until duck fat is rendered, approximately 15 minutes.
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5
Remove duck.
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6
Discard ginger ale and fat.
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7
Wipe out Dutch oven for use again.
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8
Put oil in Dutch oven; brown duck pieces lightly.
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9
Remove duck.
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10
Add onion and carrots; brown lightly.
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11
Return duck to pan with vegetables.
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12
Increase heat to high; add broth.
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13
Stir well, cleaning bottom of pan.
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14
Add spices; cover and simmer 30-35 minutes until duck is tender and has reached an internal temperature of 165 °F.
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15
Mix cornstarch in cold water.
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16
Remove duck and vegetables from pan and arrange on serving platter.
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17
Thicken gravy with cornstarch mixture to desired consistency; add salt and pepper to taste.
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18
Serve gravy with duck and vegetables.
