| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 2 | Servings | |
INGREDIENTS
| Duck | ||
| 1/2 | c | Caramel coloring |
| Amaretto Sauce (see below) | ||
| 1/4 | c | Toasted slivered almonds |
| 2 | c | Beef stock or bouillon |
| 2/3 | c | Red wine |
| 3 | Shallots, chopped | |
| 2 | Garlic cloves, chopped (up to 3) | |
| 1/4 | c | Amaretto |
| Freshly ground pepper | ||
| 2 | ts | Cornstarch or arrowroot |
INSTRUCTIONS
AMARETTO SAUCE Source: St Mary Mead Archives Preheat oven to 400:F. Paint duck with caramel coloring. Place duck on vertical roaster or on rack. NOTE: Do not let the duck lie flat in the pan. It will fry in its own fat instead of roasting. Cook for one hour. Let rest for 15 minutes, carve into four pieces--two breasts with the wings, and two thighs. Fit one breast and one thigh on a plate; fit them together. Pour sauce over duck meat and garnish with toasted slivered almonds. AMARETTO SAUCE: Place garlic and shallots in saucepan. Add red wine, bring mixture to a boil. Turn the heat down to a medium simmer and reduce mixture to 1/3 cup. Add beef stock. Cook mixture for about 45 minutes, until it reduces a bit. Skim if necessary. Strain garlic and shallots out of the beef/wine mixture. Return to pan and add Amaretto. Dissolve liasion in water or dry sherry. Consistency should be that of heavy cream. Bring to a full boil and add cornstarch or arrowroot (NOTE: If using arrowroot, only use half the amount specified above) slowly, whisking continuously. Let sauce boil for about 2 minutes. Grind in fresh pepper, and pour over duck. Posted to JEWISH-FOOD digest V97 #028 by Brian Mailman <bmailman@hooked.net> on Jan 23, 1997.
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