| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Frugal02 |
6 |
servings |
INGREDIENTS
| 4 |
lb |
Duck; cut into 6 pieces |
| 3 |
tb |
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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