INGREDIENTS

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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