Pickled Duck With Mustard Sauce and Red Cabbage
Published October 23, 1982
- Total Time
- 1 hour 30 minutes, plus overnight marination
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Ingredients
2 ducks, 4 ½ to 5 pounds each
⅔ cups water
1 ⅓ cups salt plus 1 ½ tablespoons
2 cups sugar
2 large bunches parsley
2 bay leaves
Pepper to taste
2 cups chicken stock
Kale and gooseberries for garnish
Nutritional analysis per serving (10 servings)
44 grams carbs; 329 milligrams cholesterol; 1923 calories; 81 grams monosaturated fat; 22 grams polyunsaturated fat; 57 grams saturated fat; 170 grams fat; 1 gram fiber; 1359 milligrams sodium; 51 grams protein; 41 grams sugar
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
Marinate ducks overnight in mixture of water, salt and sugar. Before cooking, drain and wash. Fill cavities with parsley and bay leaves. Season with pepper. Place in large roasting pan and roast at 450 degrees for 15 minutes.
- Step 2
Add stock to depth of one-quarter inch; lift ducks so stock can run underneath. Continue cooking 30 to 35 minutes, adding stock if necessary. Cool 15 minutes.
- Step 3
Slice breasts and thighs thinly so that there are a total of 20 slices. Reserve remaining duck for other uses.
- Step 4
To reheat, wrap stacked slices of duck in foil and place in warm oven for 20 minutes.
- Step 5
Serve with mustard sauce and red cabbage, and garnish with kale and gooseberries.
Private Notes