| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | Frugal02 | 6 | Servings | |
INGREDIENTS
| 4 | lb | Duck, cut into 6 pieces |
| 3 | T | Olive oil |
| 1 | Yellow onion, peeled and | |
| sliced | ||
| 2 | c | Greek Tomato Sauce, see * |
| Note | ||
| 1/2 | c | Dry red wine |
| 1 | c | Green olives |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
Note: See the "Greek Tomato Sauce" recipe which is included in this collection. Heat a 6-quart stove-top casserole and add the oil. Brown the duck pieces and remove from the pan. Saute the onion and then add all ingredients to the pot. Cover and bring to a simmer. You may need a bit of water. Simmer until tender, about 1 1/2 hours. Watch that it does not dry out, in which case you must add a bit more water. This recipe serves 6. Comments: This dish is a smash. I tasted it for the first time in a fine restaurant on the outskirts of Athens and the recipe is simple to duplicate. You will have no problem with this one. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-10-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-03-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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