Duck Savoyarde Recipe


MethodMain Ingredient


 Ducks10 Pound (2 Birds, 5 Pound Each)
 Unbleached flour6 Tablespoon
 Salt2 Teaspoon
 Black pepper1⁄2 Teaspoon
 Paprika1⁄2 Teaspoon
 Oregano1⁄2 Teaspoon
 Oil2 Tablespoon
 Butter/Margarine2 Tablespoon
 Mushrooms3⁄4 Pound, sliced
 Onions4 , peeled and quartered
 Carrots6 , scraped and cut into large strips
 Garlic1 Clove (5 gm), crushed
 Red wine3 Cup (48 tbs)
 Ripe olives10 , chopped
 Red currant jam/Guava jelly1 Tablespoon
 Parsley sprigs2
 Wild rice/Savory rice1 Cup (16 tbs)


Have butcher clean ducks and disjoint them into 6 or 8 pieces each.
Place pieces in paper or plastic bag with flour and seasonings; shake until well coated.
Heat oil and butter in large skillet.
Brown ducks on all sides; transfer to large casserole as they are browned.
In same skillet brown mushrooms, onions, carrots, and garlic; add more oil and butter if necessary.
Add mixture to ducks.
Add wine; cover.
Bake at 350°F 1 hour.
Fifteen minutes before end of cooking time, add olives.
Remove ducks from casserole to heated platter.
Remove as much fat as possible from sauce in pan.
Pour sauce over ducks.
Garnish platter with sprigs of parsley.