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What You Need:
(To Serve: 4)
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1 3- to 4-pound duck, cut into 4 serving pieces
1 cup olive oil
2 cups yellow onions, peeled and thinly sliced
4-6 cloves peeled and chopped garlic
¼ cup chopped Italian parsley
¼ cup chopped celery leaves
3 cups chopped ripe tomatoes
¼ cup dry marsala
1¾ cups dry red wine
2 whole cloves
2 bay leaves
¼ teaspoon freshly grated nutmeg
2 sprigs of fresh rosemary or ½ tablespoon dried rosemary
2 teaspoons Hungarian paprika
1 cup dried sour cherries, pitted if possible, and soaked in ½ cup warm brandy for 1 hour, reserving the brandy (Cherries can be found in Middle Eastern markets or in fancy food shops.)
Salt and freshly ground black pepper to taste
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Translate this recipe:
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| How To Cook: |
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1. Heat the olive oil in a large skillet over medium-high heat. Place the duck pieces in the skillet and brown well to melt off the fat. Remove the duck and drain off most of the fat and oil, reserving ¼ cup.
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2. Add the reserved oil to a 6-quart covered ovenproof casserole and saute the onion and garlic until tender. Add the parsley and celery leaves and saute for a few more minutes. Add the tomato and simmer for 15 to 20 minutes.
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3. Add the marsala, red wine and seasonings and bring to a boil. Add the duck pieces, cover, and cook in a preheated oven at 375°F for 2 hours or until the duck meat falls from the bones.
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4. Remove the casserole from the oven and place it on the stove top to cool enough to remove all the bones from the duck quarters. Be careful for the little bones!
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5. Return the meat to the pot and add the cherries, along with the brandy. Simmer, uncovered, until the sauce reduces and thickens, about 15 minutes.
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6. Salt and pepper to taste. Serve over Njoki, pasta, or rice.
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