Stewed duckling
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Duckling (about 4 pounds quartered) | |
Salt and pepper | ||
2 | tablespoons | Schmaltz or shortening (or oil) |
1 | Onion sliced | |
½ | cup | Currant jelly or marmalade |
½ | cup | Sherry or Rhine wine |
½ | cup | Boiling water |
2 | Bay leaves |
Directions
Source: Love & Knishes by Sara Kasdan Sprinkle duckling with salt and pepper. Brown thoroughly in hot fat in a Dutch Oven. Remove duckling to a platter. Brown onion in the same fat. Add jelly,wine, water, and bay leaves. Simmer gently until the jelly dissolves.
Return duckling to the Dutch Oven. Cover tightly and simmer gently until tender (about 2 hours), turning duckling occasionally. Remove duckling to a warm platter. Strain gravy and pour over duckling.
Posted to JEWISH-FOOD digest V97 #025 by alotzkar@... (Al) on Jan 21, 1997.
Related recipes
- Apple duckling
- Duckling a l'orange
- Duckling l'orange
- Ducklings with apples and raisins
- Glazed roast duckling
- Golden west duckling
- Imperial duckling
- Kowloon duckling
- Kowloon duckling *hgsk65a*
- Mom's duckling a la orange
- Orange dressing for duckling
- Orange ginger duckling
- Roast duckling
- Roast duckling a la orange
- Roast duckling in wine
- Roast duckling milan
- Roast duckling montmorency
- Roast duckling with sherry
- Ugly duckling cake
- Ugly duckling pudding cake