Yield: 4 servings
|\N \N||=== FOR SEASONED FLOUR ===|
|2 tablespoons||Sweet paprika|
|1 tablespoon||Freshly-ground black pepper|
|2 tablespoons||Kosher salt|
|\N \N||=== FOR THE DUCK ===|
|2 smalls||Ducks - (2 1/2 lbs ea); cut 6 pieces each,|
|\N \N||Backbone discarded|
|6 tablespoons||Extra-virgin olive oil|
|1 large||Spanish onion; chopped 1/2\" dice|
|4 \N||Garlic cloves; finely chopped|
|1 teaspoon||Freshly-ground cumin|
|2 tablespoons||Brown sugar|
|2 tablespoons||Sherry vinegar|
|1 \N||Cinnamon stick|
|2 cups||Dry red wine|
|2 tablespoons||Tomato paste|
Dredge duck pieces in seasoned flour. Heat oil in a 12- to 14-inch saute pan (with lid) until just smoking. Add 4 pieces duck and cook until golden brown on all sides, about 7 to 9 minutes, and remove to a plate. Continue with remaining pieces. After removing last pieces, add onion, garlic, cumin and brown sugar and cook until softened and light brown (sugar should almost be syrupy). Add sherry vinegar and reduce to nothing. Add cinnamon stick, red wine and tomato paste. Return duck to pan and bring to boil.
Lower heat to simmer for 40 minutes. Remove cover, check for seasoning and serve. This recipe yields 4 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B07 broadcast 06-02-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.