Ingredients Jump to Instructions ↓

  1. 2 Coots - skinned, cut into Serving size pieces

  2. 1/2 cup 31g / 1.1oz Flour - seasoned with

  3. 1/2 teaspoon 2 1/2ml Salt - and 1 teaspoon 5ml Paprika

  4. 3 tablespoons 45ml Salt-pork drippings

  5. 1 tablespoon 15ml Chopped onion

  6. Water - as needed

  7. 1/2 cup 118ml Milk

  8. Duck giblets - simmered in

  9. 1/2 cup 118ml Seasoned duck or chicken stock - until done, drained

  10. 1 1/2 tablespoons 22ml Sour cream

Instructions Jump to Ingredients ↑

  1. Dredge bird pieces with seasoned flour and brown in salt-pork drippings in a Dutch oven. Brown onion in drippings and remove. Put rack into Dutch oven, add water only to top of the rack; place duck pieces on rack and cover. Bake at 350 degrees until tender, young birds 35 to 40 minutes, older birds 1 to 1 1/2 hours. Turn once and add more water if needed. Remove birds and keep them warm. To the pan, add browned onion, 2 tablespoons seasoned flour, the giblet stock, strained and heated, and the milk; stir until thickened. Season to taste with salt and pepper. Mince the giblets, and add to sauce with sour cream. Heat without letting sauce boil after adding sour cream.

  2. This recipe yields 2 servings.


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