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Steamed Duck with Brown Sauce

4 servings

Ingredients

• 1 pcs young duck
• 0.5 l water
• butter (a little)
• 6 pcs shallots
• salt (a little)
• 1 tbsp flour
• 1 glass red wine
• 6 pcs cloves (crushed)
• sugar (a little)
• porcini, morels or button mushrooms (as needed)
• chestnuts (as needed)
• 2 tbsp capers

Instructions

1. For a fully grown young duck, add ½ liter of water, butter (the thickness of an egg), 6 shallots, and the necessary salt.
2. Braise slowly until tender, tightly covered, so the sauce doesn't reduce too much.
3. When the duck is cooked, stir in 1 tablespoon of flour browned in butter, 1 glass of red wine, 6-8 crushed cloves, and a little sugar, and let the duck braise in it for a little longer.
4. To prepare with mushrooms, cook 1 cup of sliced porcini, morels, and button mushrooms until tender in the sauce.
5. Optionally, instead, braise 1 cup of peeled, roasted chestnuts and 2 tablespoons of capers with the duck in the sauce until tender.

Modernized from a treasured 19th-century German cookbook.