Duck Savoyarde Recipe
Ingredients
| 2 ducks (4 to 5 pounds each) | ||
| Unbleached flour | 6 Tablespoon | |
| Salt | 2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Oil | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Mushrooms | 3/4 pound, sliced | |
| Onions | 4 , quartered | |
| 6 carrots, scraped, cut into large strips | ||
| Garlic | 1 Clove (5gm), crushed | |
| Red wine | 2 Cup (16 tbs) | |
| Ripe olives | 10 , chopped | |
| Red currant jam or guava jelly | ||
| Parsley sprigs | ||
| Wild or savory rice | ||
Directions
Have butcher clean ducks and disjoint them into 6 or 8 pieces each.
Place pieces in paper or plastic bag with flour and seasonings; shake until well coated.
Heat oil and butter in large skillet.
Brown ducks on all sides; transfer to large casserole as they are browned.
In 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°F 1 hour.
Fifteen minutes before end of cooking time, add olives.
Remove ducks from casserole to heated platter.
Remove as much fat as possible from sauce in pan.
Pour sauce over ducks.
Garnish platter with sprigs of parsley.
Place pieces in paper or plastic bag with flour and seasonings; shake until well coated.
Heat oil and butter in large skillet.
Brown ducks on all sides; transfer to large casserole as they are browned.
In 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°F 1 hour.
Fifteen minutes before end of cooking time, add olives.
Remove ducks from casserole to heated platter.
Remove as much fat as possible from sauce in pan.
Pour sauce over ducks.
Garnish platter with sprigs of parsley.
Chef
