Duck with Walnut Sauce from What to Eat Now (Autumn & Winter) by Valentine Warner

Duck with Walnut Sauce from What to Eat Now (Autumn & Winter) by Valentine Warner

app.ckbk.com

I came across this dish in France with my parents, in possibly the most hideously decked-out (in apricot) restaurant I have ever encountered. Truly alarming. We

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Ingredients

  • large-flaked sea salt and black pepper
  • 2 tablespoons double cream (optional)
  • 100 ml brandy
  • butter
  • 900 ml water
  • 1 mallard, hung, plucked and cleaned, or 1 small farmed duckling
  • 2 tablespoons vegetable oil
  • 1 medium onion, quartered and not peeled
  • olive oil
  • 50 g shelled walnuts

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