1 duckling weighing 1.75 kg (4 lbs)
1 tsp salt
1/2 tsp black pepper
1 tsp dried marjoram
6 tbsp olive oil
2 onions
2 tbsp tomato puree/paste)
1 tsp paprika
1/2 tsp dried tarragon
250 mm (8 fl oz) 1 cup dry red wine
125 ml (4 fl oz) 1/2 cup chicken stock
3 cup (300 g) button mushrooms
16 black olives
125 ml (4 fl oz) 1/2 cup single cream
1 tsp salt
1/2 tsp black pepper
1 tsp dried marjoram
6 tbsp olive oil
2 onions
2 tbsp tomato puree/paste)
1 tsp paprika
1/2 tsp dried tarragon
250 mm (8 fl oz) 1 cup dry red wine
125 ml (4 fl oz) 1/2 cup chicken stock
3 cup (300 g) button mushrooms
16 black olives
125 ml (4 fl oz) 1/2 cup single cream
method
1. Wash and dry duck, cut into 12 pieces and rub well with salt, pepper and marjoram.
2. Heat oil in heavy bottomed pan and brown pieces over a high heat, then remove from pan.
3. Peel and finely chop onions. Fry briefly with tomato puree in remaining oil. Add paprika, tarragon, red wine and chicken stock; bring mixture to the boil.
4. Put duck pieces into sauce, cover and braise gently for 1 hour.
5. Clean mushrooms, cutting bigger ones in half. Add with olives to duck after 30 minutes.
6. Take duck pieces out of pan. Reduce cooking sauce by about one half, stirring constantly, then mix in cream. Season well.
7. Reheat duck pieces in sauce, and serve with dumplings or potato croquettes.
2. Heat oil in heavy bottomed pan and brown pieces over a high heat, then remove from pan.
3. Peel and finely chop onions. Fry briefly with tomato puree in remaining oil. Add paprika, tarragon, red wine and chicken stock; bring mixture to the boil.
4. Put duck pieces into sauce, cover and braise gently for 1 hour.
5. Clean mushrooms, cutting bigger ones in half. Add with olives to duck after 30 minutes.
6. Take duck pieces out of pan. Reduce cooking sauce by about one half, stirring constantly, then mix in cream. Season well.
7. Reheat duck pieces in sauce, and serve with dumplings or potato croquettes.
serving amount
serves 6
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