Detroit Duck

This hearty duck dish is cooked in a Dutch oven and features rich flavors.


Prep Time {20 min}

Cook Time {1 hr 20 min }

Serving Size {3 - 4 servings}


1 Maple Leaf Farms Whole Duck, quartered

2 liters Ginger Ale

2 Tbsp. Oil

2 large Onions, chopped large

3 large Carrots, peeled and roll cut

2-3 cups Chicken Broth

1 tsp. Dried Parsley

1/2 tsp. Thyme

To Taste Salt and Pepper

2 Tbsp. Cornstarch

1/4 cup Cold Water


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1. Put ginger ale in heavy bottomed Dutch oven. Heat to a heavy simmer. Add duck pieces. Parboil until duck fat is rendered, approximately 15 minutes. Remove duck. Discard ginger ale and fat. Wipe out Dutch oven for use again.

2. Put oil in Dutch oven; brown duck pieces lightly. Remove duck. Add onion and carrots; brown lightly. Return duck to pan with vegetables. Increase heat to high; add broth. Stir well, cleaning bottom of pan. Add spices; cover and simmer 30-35 minutes until duck is tender and has reached an internal temperature of 165 °F.

3. Mix cornstarch in cold water. Remove duck and vegetables from pan and arrange on serving platter. Thicken gravy with cornstarch mixture to desired consistency; add salt and pepper to taste. Serve gravy with duck and vegetables.

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