Paia Katsarolas (Duck Casserole)

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Paia Katsarolas (Duck Casserole)

Paia Katsarolas (Duck Casserole) is a traditional Cypriot recipe for a classic casserole of duck in a lemon juice, oil and parsley base. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Duck Casserole (Paia Katsarolas).

prep time

20 minutes

cook time

110 minutes

Total Time:

130 minutes

Serves:

6–8

Rating:

Tags : Herb Recipes Fowl Recipes Cyprus Recipes

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Ingredients

1 prepared duck (about 1.75kg)
250ml vegetable oil
200g butter
2 bayleaves
700ml (about) hot water
50g parsley, finely chopped
120ml lemon juice
salt and freshly-ground black pepper, to taste

Method:

Wash and pat the duck dry then cut into 6 or 8 serving-sized pieces.

Melt the butter in a pan, add the duck pieces and fry until lightly browned all over. Add the lemon juice and cook, stirring frequently, until almost all the liquid has evaporated away.

At this point add the water, parsley and bayleaves. Season to taste with salt and black pepper. Reduce the heat to a gentle simmer and cook slowly for about 100 minutes (or more if the bird is old). Whilst the bird is cooking top up the water as needed (but the final sauce should be thick).

Serve the duck accompanied by mashed potatoes, boiled vegetables (finish these by sautéing in butter) and with the duck sauce poured over them.