Port Wine Duck Ragout

Ingredients

• 1 duck or fowl, half-roasted and cut into joints
• 1 ½ cups broth or water
• 1 large onion studded with cloves
• 12 allspice berries
• 12 black peppercorns
• 1 strip lemon peel
• 2 oz butter
• 2 tbsp flour
• 1 glass port wine
• 1 tbsp lemon juice
• Toast or fried bread for garnish

Method

1. 1 Place half-roasted poultry in a stew-pan with broth, onion, allspice, pepper, and lemon peel. Bring to a boil, then skim.
2. 2 Simmer gently for 1 hour 15 minutes until tender. Remove poultry and keep warm; strain the cooking liquid and skim off fat.
3. 3 Melt butter in a clean pan. Stir in flour to make a stiff paste. Gradually whisk in the strained cooking liquid.
4. 4 Bring sauce to a boil, then add port wine and lemon juice. Simmer for 10 minutes.
5. 5 Place poultry in a serving dish. Strain the sauce over the meat and garnish with toasted bread sippets.