Duck in almond sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Lard |
| Chopped | ||
| 1 | each | Spanish onion, medium, sliced |
| 3 | pounds | Duck cut into 8 pieces |
| 4 | eaches | Tomatoes, peeled and chopped |
| 4 | ounces | Dry sherry |
| 1 | each | Duck liver or 2 chicken livers, |
| 2 | eaches | Cloves Garlic, crushed |
| ¼ | cup | All purpose flour |
| 20 | eaches | Blanched almonds, roasted |
| 2 | eaches | Sprigs fresh parsley, chopped |
Directions
INGREDIENTS
Salt to taste Fresh ground black pepper to taste Directions: Heat the lard in a large skillet and lightly fry the liver. Remove liver and set aside. Saute the onions and garlic.
Remove and set aside with the liver. Remove most of the fat from the pan, sprinkle the duck pieces with flour, salt and pepper and fry them in the remaining fat until brown. Add the tomatoes, cover the pan and simmer over low heat. In a food processor, blend the liver, onions and garlic with the almonds into a smooth paste. Mix in the sherry. Add the mixture to the duck, then add the parsley and adjust the seasoning to taste. Cover and simmer over low heat for 1 - 1¼ hours or until duck is tender. To serve, arrange the duck on a platter and pour the sauce over. Goes very well with rice.
Submitted By EARL SHELSBY On 12-24-94