Duck with Spring Onions

Ingredients

• 1 small duck (ca. 1,4 kg)
• Salt
• Pepper
• 2 tbsp olive oil
• 300 g spring onions
• 200 ml dry white wine
• 250 ml poultry stock
• 4 sprigs thyme

Instructions

1. 1.

   Rinse the duck and pat it dry. Quarter it and remove the skin. Season with salt and pepper and brown all sides in a hot pan with oil. Remove from the pan. Rinse, trim, and cut the spring onions into bite‑sized pieces.

2. 2.

   Briefly sauté the onions in the pan, then deglaze with wine. Add some stock, return the duck and thyme to the pot, cover, and simmer gently for about 1 hour, stirring occasionally and adding more stock as needed.