Pickled Duck With Mustard Sauce and Red Cabbage

Name: Pickled Duck With Mustard Sauce and Red Cabbage
Total time: 1 h 30 min
Yield: 10 servings
Ingredients: 2 ducks, 4 1/2 to 5 pounds each; 2/3 cups water; 1 1/3 cups salt plus 1 1/2 tablespoons; 2 cups sugar; 2 large bunches parsley; 2 bay leaves; Pepper to taste; 2 cups chicken stock; Kale and gooseberries for garnish

By Marian Burros

Total Time: 1 hour 30 minutes, plus overnight marination
Rating: (0)
Comments: Read comments

Featured in: SWEDISH FEAST

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:10 servings

2ducks, 4½ to 5 pounds each
⅔cups water
1⅓cups salt plus 1½ tablespoons
2cups sugar
2large bunches parsley
2bay leaves
Pepper to taste
2cups chicken stock
Kale and gooseberries for garnish

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Marinate ducks overnight in mixture of water, salt and sugar. Before cooking, drain and wash. Fill cavities with parsley and bay leaves. Season with pepper. Place in large roasting pan and roast at 450 degrees for 15 minutes.
Step 2
Add stock to depth of one-quarter inch; lift ducks so stock can run underneath. Continue cooking 30 to 35 minutes, adding stock if necessary. Cool 15 minutes.
Step 3
Slice breasts and thighs thinly so that there are a total of 20 slices. Reserve remaining duck for other uses.
Step 4
To reheat, wrap stacked slices of duck in foil and place in warm oven for 20 minutes.
Step 5
Serve with mustard sauce and red cabbage, and garnish with kale and gooseberries.