Duck in Sweet and Sour Sauce from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschi
Portion the duck into 4 pieces. Sweat the onions in the butter and transfer to a casserole. Season the duck portions with salt and pepper and dip in flour. Shake off excess flour and fry the duck p...
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Ingredients
- olive oil
- 2 large tablespoons of sugar
- 2 tablespoons white wine vinegar
- pinch of ground cloves
- 450 ml/¾ pt chicken stock or duck stock
- flour
- salt
- freshly ground black pepper
- 1 duck, weighing 2 kg/4–5 lb
- 2 large onions, finely sliced
- 30 g/1 oz butter
- 3 tablespoons chopped mint
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