Braised Duck with Onions

Ingredients

• 2400 gDuck
• 500 gOnion
• 100 gWhite bread
• 4 pcsClove
• 5 gTarragon
• 1 pcsLemon
• 15 gSalt
• 800 mlWater

Instructions

1. 1

   Preparation

   • Rinse the ducks inside and out with cold water and pat dry.
   • Rub both ducks inside and out with 10 g salt.
   • Peel and thinly slice the onions. Tear the white bread into large pieces. Prepare the cloves and roughly chop the tarragon. Slice the lemon.
2. 2

   Cooking

   • Line a large pot or braiser with the onions. Place the ducks breast-side up on the onions. Distribute bread pieces, cloves and tarragon around them.
   • Pour in water so that the pot bottom is well covered (do not fully submerge the ducks). Distribute the remaining salt evenly.
   • Cover and simmer gently for 60–90 minutes until the meat is tender. Top up with hot water if necessary.
3. 3

   Sauce & Serve

   • Remove the ducks and keep warm.
   • Strain the cooking liquid through a fine sieve into a saucepan, pressing the solids lightly.
   • Bring the sauce to a boil, add the lemon slices and simmer 2–3 minutes.
   • Carve the ducks, pour the hot onion sauce over them and serve immediately.