Duck Pot-Au-Feu

Cook time 2 hours and 30 minutes
Servings 4


1 whole duck

1 large onion, peeled
3 cloves
500ml chicken stock
1 sprig each of thyme and parsley, 1 bay leaf, tied together (bouquet garni)
2-4 carrots, peeled
1 medium white turnip, peeled
4-6 potatoes
1 star anise
3 cloves garlic
1 tsp crushed black peppercorns
¼ white cabbage
Salt, to taste
Mustard, chutney and pickles, to serve

Duck Pot-Au-Feu


Fill a large stock pot with 1L cold water, then add the duck and submerge completely. Bring the water to the boil over about 35-45 minutes, skimming off any impurities as they rise to the surface.

Pierce the onion with the cloves and add to the pot along with the chicken stock, bouquet garni, carrots, turnip, potatoes, star anise, garlic and black peppercorns. Season generously with salt, then let simmer, uncovered, for 1 ½ hours.

Add the cabbage to the pot in the last 20 minutes of the cooking process.

Remove the duck from the stock and cut into 8 pieces. Remove the vegetables with a strainer or slotted spoon.

Arrange the duck onto a serving dish and place the vegetables around it. Pour about 1 ladleful of stock over the meat and serve immediately accompanied with mustard, chutney and pickles.