Pawaru-Grahmata

№ 24VII. nodaļa

Ceptas pīles ar cīpolu sulu

Roast duck simmered in brown onion sauce

  • Serves 4
  • about 1 hour, plus roasting the duck
  • Melnraksts · vēl nav izmēģināts

1796Zeptas pihles ar zihpolu sullu.

Modernizētslpp. 285–286 · PDF 299–300
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Roast the duck the day before or a few hours ahead, as in 07-023 (unstuffed, about 1¾–2 hours at 170 °C), and let it cool. Cut it into 8 pieces: 2 drumsticks, 2 thighs and each breast in two with the wing.
  2. Melt the butter in a wide casserole and cook the onion rings over medium-low heat for 15–20 minutes, stirring now and then, until soft and starting to colour.
  3. Sprinkle the flour over and cook, stirring, for 5–8 minutes more, until onions and flour are well browned.
  4. Pour in the broth gradually, stirring, then add the pepper and nutmeg and bring to the boil.
  5. Put in the duck pieces, skin side up, and simmer uncovered for 25–30 minutes, until the sauce is reduced and thick and the duck is hot through (75 °C).
  6. Stir in the vinegar, taste and add salt if needed. Serve the duck in its onion sauce.

Notes

What the book says vs. what we added

the method is the book's: once the duck is roasted on the spit or in the oven, plenty of onion rings are fried soft in butter, sprinkled with a little flour, browned, then unsalted meat broth goes in with crushed pepper and grated nutmeg; the cooled roast duck is simmered in it until the sauce is short and thick, with a little wine vinegar at the end. Cutting the duck into pieces, the salt, times and amounts are ours.

Unsalted broth

the sauce reduces a lot and the roast duck is already salted, so season only at the end.

Fat

skim off any fat that rises while the duck simmers, or roast the duck the day before and chill it, which makes it easier to joint.

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