Duck Sauce With Dried Cherries
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Frugal01 | 4 | Servings | |
INGREDIENTS
| 4 | lb | Duck, cut into four pieces |
| 1 | c | Olive oil |
| 2 | c | Onion, thinly sliced |
| 5 | Garlic cloves, chopped | |
| 1/4 | c | Chopped fresh Italian |
| parsley | ||
| 1/4 | c | Chopped celery leaves |
| 3 | c | Chopped ripe tomatoes |
| 1/4 | c | Dry marsala |
| 1 3/4 | c | Dry red wine |
| 1/2 | c | Brandy |
| 2 | Whole Cloves | |
| 2 | Bay leaves | |
| 1/4 | t | Nutmeg, freshly grated |
| 2 | Fresh rosemary sprigs | |
| or 1/2 tbspn dried | ||
| rosemary | ||
| 2 | t | Hungarian paprika |
| 1 | c | Dried sour cherries – pitted |
| if possible see * Note 1 | ||
| Freshly-ground black pepper | ||
| to taste | ||
| Salt, to taste | ||
| 1 | Dumplings – {Njoki}, see * | |
| Note 2 |
INSTRUCTIONS
Note 1: Available in Middle Eastern markets or in fancy food shops. *
Note 2: See the "Dumplings - {Njoki}" recipe which is included in this
collection. Soak the cherries in 1/2 cup of warm brandy for 1 hour,
reserving the brandy. Heat the olive oil in a large skillet over
medium-high heat. Place the duck pieces in the skillet and brown well
to melt off the fat. Remove the duck and drain off most of the fat and
oil, reserving 1/4 cup. Add the reserved oil to a 6 quart covered
ovenproof casserole and saute the onion and garlic until tender. Add
the parsley and celery leaves and saute for a few more minutes. Add
the tomatoes and simmer for 15 to 20 minutes. Add the marsala, red
wine and seasonings and bring to a boil. Add the duck pieces, cover
and cook in a preheated oven at 375 degrees for 2 hours or until the
duck meat falls from the bones. Remove the casserole from the oven and
place it on the stovetop to cook enough to remove all the bones from
the duck quarters. Be careful about the little bones! Return the meat
to the pot and add the cherries, along with the brandy. Simmer,
uncovered, until the sauce reduces and thickens, about 15 minutes.
Salt and pepper to taste. Serve over njoki, pasta or rice. Comments:
This is really much more of a very heavy gravy than it is a normal
duck dish. I find it delightful and it is just as good on pasta and
rice as it is on the njoki for which it is intended. Recipe Source:
THE FRUGAL GOURMET by Jeff Smith From the 10-09-1991 issue - The
Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka
MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-18-1994
Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1588
Calories From Fat: 925
Total Fat: 103.9g
Cholesterol: 616.9mg
Sodium: 737.2mg
Potassium: 623.4mg
Carbohydrates: 22.8g
Fiber: 4.5g
Sugar: 12.5g
Protein: 114.3g