| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Duckling (about 4 pounds quartered) |
|
|
Salt and pepper |
| 2 |
tb |
Schmaltz or shortening (or oil) |
| 1 |
|
Onion sliced |
| 1/2 |
c |
Currant jelly or marmalade |
| 1/2 |
c |
Sherry or Rhine wine |
| 1/2 |
c |
Boiling water |
| 2 |
|
Bay leaves |
INSTRUCTIONS
Source: Love & Knishes by Sara Kasdan
Sprinkle duckling with salt and pepper. Brown thoroughly in hot fat in a
Dutch Oven. Remove duckling to a platter. Brown onion in the same fat. Add
jelly,wine, water, and bay leaves. Simmer gently until the jelly dissolves.
Return duckling to the Dutch Oven. Cover tightly and simmer gently until
tender (about 2 hours), turning duckling occasionally. Remove duckling to a
warm platter. Strain gravy and pour over duckling.
Posted to JEWISH-FOOD digest V97 #025 by alotzkar@direct.ca (Al) on Jan 21,
1997.
A Message from our Provider:
“You can fool yourself. You can never fool God”