Duck in herb sauce

Cooking time: 2 hours
Difficulty: medium
Anatra in salsa aromatica

Preheat the oven to 180 C / 350 F. Heat the oil in a small saucepan, then remove from the heat and set aside. Put the onion, sage, bay leaf, rosemary, marjoram and thyme in the cavity of the duck and season with salt and pepper. Truss with kitchen string, place in a roasting tin with half the butter and the hot oil, cover with foil and roast, basting and turning occasionally, for about 1 1/2 hours. Meanwhile, pour the vinegar into a saucepan, add the chervil, tarragon, half of the basil and the peppercorns and cook over a low heat until the liquid has reduced. Strain into a bowl and leave to cool slightly, then whisk the mixture into the egg yolks in a double boiler or heatproof bowl. Stir in  the tomato purée and cream and season with salt and pepper. Heat over barely simmering water and gradually beat in the remaining butter in small pieces at a time. Carve the duck, place in the middle of a warm serving dish, spoon the herb sauce over it and sprinkle with the basil.


Coll. (2010), "The Silver Spoon", Phaidon, 882

Suggested wine
IGT della Svizzera Italiana
Fr. 33.00

Serves 6

  • 2 tablespoons olive oil
  • 1 small onion
  • 2 fresh sage leaves
  • 1 bay leaf
  • 1 fresh rosemary sprig
  • 1 fresh marjoram sprig
  • 2 fresh thyme leaves
  • 2 kg / 4 1/2 lb duck
  • 50 g / 2 oz butter
  • 5 tablespoons balsamic vinegar
  • 1 fresh chervil sprig
  • 1 fresh tarragon sprig, chopped
  • 3 black peppercorns, lightly crushed
  • 3 egg yolks
  • 2 tablespoons tomato purée
  • 2 tablespoons double cream
  • salt and pepper