DUCK WITH POTATOES AND ONIONS
DUCK WITH POTATOES AND ONIONS Braden Family Cookbook Chuck Braden Recipe Index Often seen names Home Page DUCK WITH POTATOES AND ONIONS Gourmet Magazine 2 (4 pound) ducks 2 onions, quartered 1 large carrot cut into 1 inch pieces 1 stalk of celery cut into 1 inch pieces 6 garlic cloves 1 1/4 cup dry white wine 6 cups brown stock or canned beef broth A cheesecloth bag containing 1 teaspoon dried thyme, 12 parsley stems and 1 bay leaf 1 tablespoon tomato paste 1 pounds potatoes, peeled and cut into 2 inch pieces 1 pound small white onions, about 1 inch in diameter 1 tablespoon arrowroot Have the butcher split the ducks lengthwise, remove and reserve the backbones and wingtips, and reserve the giblets. Chop the reserved backbones and wing tips into large pieces.