To Truss Duckling
Fasten skin of neck to back,
with poultry pin. Fold wing
tips under body, to secure
wings close to it. Then close
body cavity with poultry
pins, lace (as for shoe) with
twine. Ties ends of legs
together. |
Yield 8 or more servings
| 2 ducks (4-5 pounds each) |
6 tbs. unbleached flour |
| 2 tsp. salt |
1/2 tsp. black pepper |
| 1/2 tsp. paprika |
1/2 tsp. oregano |
| 2 tbs. oil |
2 tbs. butter |
| 3/4 pound mushrooms, sliced |
4 onions, peeled, quartered |
| 6 carrots, cut into large strips |
1 clove garlic, crushed |
| 2 to 3 cups red wine |
10 ripe olives, chopped |
|
|
garnish
Red currant jam or guava jelly
Parsley sprigs
Wild or savory rice |
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Clean ducks and disjoint them into 5 or 8 pieces each.
-
Place pieces in paper or plastic bag with flour and seasonings. Shake
until well coated.
-
Heat oil and butter in a large skillet.
-
Brown the duck pieces on all sides; transfer to a large casserole as they
are browned.
-
In the same skillet brown mushrooms, onions, carrots, and garlic; add more
oil and butter if necessary.
-
Add mixture to ducks.
-
Add wine; cover. Bake at 350 degrees for 1 hour.
-
Fifteen minutes before end of cooking time, add olives.
-
Remove ducks from casserole to heated platter.
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Remove as much fat as possible from sauce in pan.
-
Pour sauce over ducks.
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Garnish with red currant or guava jelly and wild or savory rice.
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