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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