| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | Med02 | 4 | Servings | |
INGREDIENTS
| === FOR SEASONED FLOUR === | ||
| 1/2 | c | Flour |
| 2 | T | Sweet paprika |
| 1 | T | Freshly-ground black pepper |
| 2 | T | Kosher salt |
| === FOR THE DUCK === | ||
| 2 | Ducks -, 2 1/2 lbs ea cut | |
| 6 pieces each | ||
| Backbone discarded | ||
| 6 | T | Extra-virgin olive oil |
| 1 | Spanish onion, chopped 1/2" | |
| dice | ||
| 4 | Garlic cloves, finely | |
| chopped | ||
| 1 | t | Freshly-ground cumin |
| 2 | T | Brown sugar |
| 2 | T | Sherry vinegar |
| 1 | Cinnamon stick | |
| 2 | c | Dry red wine |
| 2 | T | Tomato paste |
INSTRUCTIONS
Dredge duck pieces in seasoned flour. Heat oil in a 12- to 14-inch saute pan (with lid) until just smoking. Add 4 pieces duck and cook until golden brown on all sides, about 7 to 9 minutes, and remove to a plate. Continue with remaining pieces. After removing last pieces, add onion, garlic, cumin and brown sugar and cook until softened and light brown (sugar should almost be syrupy). Add sherry vinegar and reduce to nothing. Add cinnamon stick, red wine and tomato paste. Return duck to pan and bring to boil. Lower heat to simmer for 40 minutes. Remove cover, check for seasoning and serve. This recipe yields 4 servings. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B07 broadcast 06-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-08-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3075.4mg
Potassium: 374.6mg
Carbohydrates: 26.4g
Fiber: 3.7g
Sugar: 8.1g
Protein: 4.7g