Italian Duck (Anitra Con Liquore) Recipe
Ingredients
1 clove garlic
4 tablespoons (80 g) butter or margarine
4 lb (2 kg) duck, cut into pieces
1 can Italian peeled tomatoes
2 tablespoons chopped parsley
1 bay leaf
1/2 teaspoon thyme
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup (125 ml) brandy
1 cup (250 ml) dry white wine
1/2 lb (250 g) mushrooms, sliced
1/2 lb (250 g) large green olives, sliced
Directions
Saute the clove of garlic in the butter for two minutes.
Remove the garlic and saute the duck pieces over a medium heat for ten minutes, turning the pieces occasionally.
Add tomatoes, parsley, bay leaf, thyme, salt and pepper.
Cover and simmer over a low heat for 30-40 minutes.
Add brandy and white wine and continue to cook, uncovered, for twenty minutes.
Stir in mushrooms and olives and cook for another 20-30 minutes.
Before serving, skim the fat from the sauce.
Remove the garlic and saute the duck pieces over a medium heat for ten minutes, turning the pieces occasionally.
Add tomatoes, parsley, bay leaf, thyme, salt and pepper.
Cover and simmer over a low heat for 30-40 minutes.
Add brandy and white wine and continue to cook, uncovered, for twenty minutes.
Stir in mushrooms and olives and cook for another 20-30 minutes.
Before serving, skim the fat from the sauce.
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