Duckling De Pomme Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Ducklings8 Pound, quartered (2 Birds, 4 Pound Each)
 Salt1 1⁄2 Teaspoon
 Pepper1⁄2 Teaspoon
 Butter/Margarine2 Tablespoon
 Apple jack3⁄4 Cup (12 tbs)
 Green onion tops1⁄2 Cup (8 tbs), sliced
 Snipped parsley1⁄4 Cup (4 tbs)
 Thyme1 Teaspoon
 Apple cider1⁄2 Cup (8 tbs)
 Flour2 Tablespoon
 Light cream1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 9144 Calories from Fat 4455

% Daily Value*

Total Fat 496 g763.2%

Saturated Fat 168 g839.8%

Trans Fat 0 g

Cholesterol 5266.2 mg

Sodium 6939.5 mg289.1%

Total Carbohydrates 210 g70.2%

Dietary Fiber 8.3 g33.2%

Sugars 92.3 g

Protein 905 g1810.7%

Vitamin A 155.1% Vitamin C 377.3%

Calcium 53.8% Iron 838.5%

*Based on a 2000 Calorie diet


Rinse duckling pieces (omit wings, necks, and backs) and drain on absorbent paper.
Using kitchen shears or a knife, cut off excess fat.
Rub duckling with a mixture of the salt and pepper.
Heat butter in a large skillet; add duckling.
Saute until well browned on all sides.
Remove to absorbent paper.
Pour off drippings and return duckling to hot skillet.
Pour applejack over duckling and ignite.
When flame dies down, add sliced onion, parsley, thyme, and apple cider.
Cover skillet tightly and simmer slowly until duckling is tender.
Transfer to heated platter and keep warm.
Stir flour into liquid in skillet and cook, stirring constantly, until bubbly.
Blend in cream; cook until sauce is thickened and smooth, stirring constantly.
Pour sauce over duckling.
Garnish platter with watercress and spiced crab apples.