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Duck "Lyon"

4 servings

Ingredients

• 1 Stk Duck (young, ready to cook)
• 60 g cooking fat
• 0.12 L White wine
• broth (nach Bedarf)
• 80 g Smoked bacon (diced)
• 1 Stk Onion (chopped)
• Duck liver (diced) (nach Bedarf)
• 300 g Mushrooms (sliced)
• Flour (nach Bedarf)
• 1 TL Tomato purée
• Lemon juice (nach Bedarf)
• Worcestershire sauce (nach Bedarf)
• Salt (nach Bedarf)
• Kipfler potatoes (cooked) (nach Bedarf)
• butter (nach Bedarf)
• Parsley (fresh, chopped) (nach Bedarf)

Instructions

1. Salt and truss a young, prepared duck inside and out.
2. Brown on all sides in 60 g of hot fat.
3. Add 0.125 l of white wine and some broth, cover and braise until almost tender.
4. Render 80 g of smoked bacon until translucent, briefly roast with chopped onion, diced duck liver and 300 g of cleaned mushrooms sliced, and add to the poultry stock.
5. Braise covered until tender, basting several times.
6. Carve the duck and arrange.
7. Stir the braising liquid with a little flour and a teaspoon of tomato paste, add water and season with lemon juice, Worcestershire sauce and salt.
8. Boil for a few minutes.
9. Pour some of the sauce over the meat and serve the rest separately in a sauce boat.
10. As a side dish, toss boiled Kipfler potatoes in butter with chopped parsley and serve warm cabbage salad alongside.

Based on a cookbook by Hans Hofer (1964), adapted with AI.