Mallard with pimiento olives

Yield: 4 servings

Measure Ingredient
\N \N Serves 4
\N \N 1 2 large carrots 2 1



Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG METRIC/IMPERIAL U.S. 2 mallard 2 fine sea salt and freshly ground black pepper sunflower oil for frying 2 medium onions 2 1 large onion

bouquet garni comprising 3 parsley sprigs 2 thyme sprigs and 1 bay leaf 1 5 ml/1 tsp paprika, or more to taste 1 tsp 2 wineglasses port wine or Madeira 2 wineglasses 24 pimiento-stuffed olives 24 Season the cavities of the ducks with salt and pepper. Heat the oil in a frying pan and brown the ducks all over. Remove from the pan. Cut the medium onions in half and put two halves into the cavity of each duck. Tuck in the tail ends. Thickly slice the large onion and the carrots and brown quickly in the oil in the frying pan. Drain and spread in the bottom of a heavy casserole. Add the bouquet garni.

Place the ducks on top of this vegetable bed. Mix the paprika with the port or Madeira and pour over the ducks. Cover the casserole with foil and the lid and cook gently for 60-90 minutes on top of the stove or in a preheated 180-C/350-F/Mark 4 oven. Baste frequently.

Meanwhile, blanch the olives in boiling water for 3 minutes, drain and soak in cold water for 20 minutes. Remove the ducks to a hot serving dish and keep hot. Strain the vegetables and cooking liquid through a sieve, pressing the mixture through the sieve with the back of a spoon. Throw away the residue. Skim any fat from the surface of the sauce. Drain the olives and add them to the sauce. Reheat, and taste and adjust the seasoning. Serve the ducks with the sauce.

Submitted By SALLIE KREBS On 03-01-95

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