Duck sauce with dried cherries
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Duck; cut into four pieces |
| 1 | cup | Olive oil |
| 2 | cups | Onion; thinly sliced |
| 5 | Garlic cloves; chopped | |
| ¼ | cup | Chopped fresh Italian parsley |
| ¼ | cup | Chopped celery leaves |
| 3 | cups | Chopped ripe tomatoes |
| ¼ | cup | Dry marsala |
| 1¾ | cup | Dry red wine |
| ½ | cup | Brandy |
| 2 | Whole Cloves | |
| 2 | Bay leaves | |
| ¼ | teaspoon | Nutmeg; freshly grated |
| 2 | Fresh rosemary sprigs | |
| (or 1/2 tbspn dried rosemary) | ||
| 2 | teaspoons | Hungarian paprika |
| 1 | cup | Dried sour cherries - pitted if possible; see * Note 1 |
| Freshly-ground black pepper; to taste | ||
| Salt; to taste | ||
| 1 | Dumplings - {Njoki}; see * Note 2 | |
Directions
* Note 1: Available in Middle Eastern markets or in fancy food shops. * Note 2: See the "Dumplings - {Njoki}" recipe which is included in this collection.
Soak the cherries in ½ cup of warm brandy for 1 hour, reserving the brandy. Heat the olive oil in a large skillet over medium-high heat. Place the duck pieces in the skillet and brown well to melt off the fat. Remove the duck and drain off most of the fat and oil, reserving ¼ cup. Add the reserved oil to a 6 quart covered ovenproof casserole and saute the onion and garlic until tender. Add the parsley and celery leaves and saute for a few more minutes. Add the tomatoes and simmer for 15 to 20 minutes. Add the marsala, red wine and seasonings and bring to a boil. Add the duck pieces, cover and cook in a preheated oven at 375 degrees for 2 hours or until the duck meat falls from the bones. Remove the casserole from the oven and place it on the stovetop to cook enough to remove all the bones from the duck quarters. Be careful about the little bones! Return the meat to the pot and add the cherries, along with the brandy. Simmer, uncovered, until the sauce reduces and thickens, about 15 minutes. Salt and pepper to taste.
Serve over njoki, pasta or rice.
Comments: This is really much more of a very heavy gravy than it is a normal duck dish. I find it delightful and it is just as good on pasta and rice as it is on the njoki for which it is intended.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-09-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-18-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.