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Duck Espagnole


Ready In: 280 Minutes
Prep Time: 30 Minutes
Cook Time: 250 Minutes
Serves 4

INGREDIENTS

Duck Espagnole

DIRECTIONS

  • Heat the duck fat in a large soup pot, and add the onion, carrot, celery, garlic, shallots, and tomato. Sauté over low heat for about 30 minutes, or until the vegetables are light brown and tender.
  • Add the tomato paste, bay leaves, thyme, pepper, and rosemary, and cook 10 minutes more. Then add the stock and simmer for 2 hours.
  • Make a roux by melting the butter in a small saucepan. Add the flour, and stir to create a paste. Cook over medium heat for 2 to 3 minutes.
  • Add the roux to the stock and cook for 1 hour longer, until the sauce is thickened and reduced to 1 quart.
  • Skim off any fat, strain, and add salt to taste.
  •  SAVE