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Ragout Of Duck Recipe
|Duck||5 Pound, cut into serving pieces|
|Chicken stock||1 Cup (16 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Diced green peppers||1⁄2 Cup (8 tbs)|
|Celery||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Stewed tomatoes||2 Cup (32 tbs)|
|Minced parsley||2 Tablespoon (For Garnishing)|
Serving size: Complete recipe
Calories 2257 Calories from Fat 112
% Daily Value*
Total Fat 13 g19.2%
Saturated Fat 0.91 g4.6%
Trans Fat 0 g
Cholesterol 7.2 mg
Sodium 1022.8 mg42.6%
Total Carbohydrates 68 g22.7%
Dietary Fiber 9.3 g37.2%
Sugars 38.9 g
Protein 472 g944.2%
Vitamin A 217% Vitamin C 251.4%
Calcium 57.8% Iron 45.6%
*Based on a 2000 Calorie diet
Heat 1 tablespoon of the stock in a large skillet over medium heat.
Add the duck and brown.
Remove the duck, drain it, and place in a deep 2-quart ovenproof casserole.
Set aside and keep warm.
Add the onions, peppers, and celery to the skillet and cook until the onions are translucent.
Add the garlic and thyme and stir together.
Add the tomatoes and remaining stock and bring to a boil, stirring often.
Pour the tomato mixture over the duck and cover the casserole.
Bake at 350° for 2 hours.