Braised Duck With Apples, Calvados and Sour Cream
Published September 18, 1984
- Total Time
- 1 hour 30 minutes
- Rating
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Ingredients
1 large duckling, cut into serving pieces
Seasoned flour for dredging ( ½ teaspoon salt and ¼ teaspoon pepper per half-cup flour)
2 tablespoons butter
1 large Spanish onion, chopped coarse
2 tart apples, peeled, cored and cut into eighths
1 tablespoon sugar (or more, as desired)
Duck liver and giblets, cut small (optional)
½ teaspoon thyme
2 teaspoons sage
1 cup chicken stock
Salt and pepper, as desired
¼ cup Calvados (or more, as desired)
1 cup sour cream
Nutritional analysis per serving (4 servings)
30 grams carbs; 352 milligrams cholesterol; 1928 calories; 79 grams monosaturated fat; 21 grams polyunsaturated fat; 62 grams saturated fat; 174 grams fat; 4 grams fiber; 1563 milligrams sodium; 50 grams protein; 16 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
Dredge duck pieces with flour and shake off excess. Melt butter in a large skillet over medium-low heat. Add duck pieces, skin side down, and fry slowly until nicely browned, 15 to 20 minutes. Turn and brown other side. Remove duck and reserve.
- Step 2
Pour off all but 2 to 4 tablespoons of fat in the skillet, add onion and cook, stirring often, until lightly browned. Add apples, sugar, liver and giblets. Cook, stirring, 3 minutes more. Add thyme, sage, stock, salt, pepper and Calvados. Bring to a boil and return duck pieces to skillet. Cover securely and cook over very low heat for 1 hour, or until quite tender but not falling off the bone.
- Step 3
Remove duck pieces to a deep serving platter and skim off fat from mixture in skillet. Add sour cream, check seasonings, reheat without boiling and pour over duck. Serve with mashed potatoes.
Private Notes