1 duckling weighing 1.5 kg (3 1/2 lbs)
2 sprigs rosemary
6 black peppercorns
scant 1/2 (us) cup (100 ml) dry white wine
scant 1/2 (us) cup (100 ml) wine vinegar
2 small onions
600 g (l 1/4 lbs) ripe tomatoes
4 tbsp olive oil
Pinch saffron
1 tsp salt
1/2 tsp black pepper
5 tbsp chicken stock
2 sprigs rosemary
6 black peppercorns
scant 1/2 (us) cup (100 ml) dry white wine
scant 1/2 (us) cup (100 ml) wine vinegar
2 small onions
600 g (l 1/4 lbs) ripe tomatoes
4 tbsp olive oil
Pinch saffron
1 tsp salt
1/2 tsp black pepper
5 tbsp chicken stock
method
1. Cut duck into 8 pieces, wash and dry them, then put in bowl.
2. Add rosemary sprigs, peppercorns, wine and vinegar.
3. Marinate duck for 3 hours in mixture, turning occasionally.
4. Peel onions and slice into thin rings. Cut shallow cross in tomato skins, immerse in boiling water, remove skins and cores before coarsely chopping.
5. Heat oil in large frying pan and fry onion until golden brown. Add tomatoes and saffron, season with salt and pepper, then cover and simmer for 15 minutes.
6. Take duck pieces out of marinade and drain before putting into tomato sauce with chicken stock.
7. Cover again and simmer gently over a low heat for 1 hour, adding more stock if necessary.
8. Adjust seasoning to taste. • Serve with rice and green salad.
2. Add rosemary sprigs, peppercorns, wine and vinegar.
3. Marinate duck for 3 hours in mixture, turning occasionally.
4. Peel onions and slice into thin rings. Cut shallow cross in tomato skins, immerse in boiling water, remove skins and cores before coarsely chopping.
5. Heat oil in large frying pan and fry onion until golden brown. Add tomatoes and saffron, season with salt and pepper, then cover and simmer for 15 minutes.
6. Take duck pieces out of marinade and drain before putting into tomato sauce with chicken stock.
7. Cover again and simmer gently over a low heat for 1 hour, adding more stock if necessary.
8. Adjust seasoning to taste. • Serve with rice and green salad.
serving amount
serves 4-6
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