Braised Duck With Apples, Calvados and Sour Cream

Name: Braised Duck With Apples, Calvados and Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large duckling, cut into serving pieces; Seasoned flour for dredging ( 1/2 teaspoon salt and 1/4 teaspoon pepper per half-cup flour); 2 tablespoons butter; 1 large Spanish onion, chopped coarse; 2 tart apples, peeled, cored and cut into eighths; 1 tablespoon sugar (or more, as desired); Duck liver and giblets, cut small (optional); 1/2 teaspoon thyme; 2 teaspoons sage; 1 cup chicken stock; Salt and pepper, as desired; 1/4 cup Calvados (or more, as desired); 1 cup sour cream

Servings: persons

1 large duckling, cut into serving pieces
Seasoned flour for dredging ( 1/2 teaspoon salt and 1/4 teaspoon pepper per half-cup flour)
2 tablespoons butter
1 large Spanish onion, chopped coarse
2 tart apples, peeled, cored and cut into eighths
1 tablespoon sugar (or more, as desired)
Duck liver and giblets, cut small (optional)
1/2 teaspoon thyme
2 teaspoons sage
1 cup chicken stock
Salt and pepper, as desired
1/4 cup Calvados (or more, as desired)
1 cup sour cream

1
Dredge duck pieces with flour and shake off excess.
2
Melt butter in a large skillet over medium-low heat.
3
Add duck pieces, skin side down, and fry slowly until nicely browned, 15 to 20 minutes.
4
Turn and brown other side.
5
Remove duck and reserve.
6
Pour off all but 2 to 4 tablespoons of fat in the skillet, add onion and cook, stirring often, until lightly browned.
7
Add apples, sugar, liver and giblets.
8
Cook, stirring, 3 minutes more.
9
Add thyme, sage, stock, salt, pepper and Calvados.
10
Bring to a boil and return duck pieces to skillet.
11
Cover securely and cook over very low heat for 1 hour, or until quite tender but not falling off the bone.
12
Remove duck pieces to a deep serving platter and skim off fat from mixture in skillet.
13
Add sour cream, check seasonings, reheat without boiling and pour over duck.
14
Serve with mashed potatoes.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large duckling, cut into serving pieces, Seasoned flour for dredging ( 1/2 teaspoon salt and 1/4 teaspoon pepper per half-cup flour), 2 tablespoons butter, 1 large Spanish onion, chopped coarse, and more.

Yes, Braised Duck With Apples, Calvados and Sour Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!