Braised Duck With Chutneysauce Recipe
Ingredients
| 1 duck (3 1/2 pounds), skinned and quartered | ||
| All purpose flour | 3 Tablespoon | |
| 1 tablespoon canola, olive, or corn oil | ||
| Minced ginger | 3 Tablespoon | |
| 5 cloves garlic, thinly slivered | ||
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| Mango chutney | 1/4 Cup (16 tbs), chopped | |
| Ground ginger | 1/4 Teaspoon | |
Directions
1 Dredge the duck in the flour, shaking off any excess. In a 12-inch skillet, heat the oil over moderately high heat. Add the duck and cook for 3 to 4 minutes or until golden brown. Turn and repeat on the other side. Transfer the duck to a platter and set aside.
2 Reduce the heat to low. Add the fresh ginger and garlic to the skillet and cook, stirring frequently, for 2 minutes. Add the vinegar and cook for 1 minute. Stir in the water, chutney, and ground ginger, scraping up bits from the bottom of the skillet. Return the duck to the skillet and bring the liquid to a boil over moderate heat. Adjust the heat so that the liquid simmers, cover, and cook for 30 minutes or until the duck is cooked through.
2 Reduce the heat to low. Add the fresh ginger and garlic to the skillet and cook, stirring frequently, for 2 minutes. Add the vinegar and cook for 1 minute. Stir in the water, chutney, and ground ginger, scraping up bits from the bottom of the skillet. Return the duck to the skillet and bring the liquid to a boil over moderate heat. Adjust the heat so that the liquid simmers, cover, and cook for 30 minutes or until the duck is cooked through.
Chef
