Yield: 6 servings
Measure | Ingredient |
---|---|
4 pounds | Duck; cut into 6 pieces |
3 tablespoons | Olive oil |
1 \N | Yellow onion; peeled and sliced |
2 cups | Greek Tomato Sauce; see * Note |
½ cup | Dry red wine |
1 cup | Green olives |
\N \N | Salt; to taste |
\N \N | Freshly-ground black pepper; to taste |
* 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 1½ 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@...
~or- MAD-SQUAD@...
10-03-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.