1 duck (5-6 lb.)
2 onions
1 clove garlic
3 Tbsp (1 1/2 oz) 40 g unsalted butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 level dessertspoon paprika
1/3 pint red wine
salt and black pepper
4—5 tomatoes
Chicken or duck stock
1 rounded teaspoon arrowroot
2 onions
1 clove garlic
3 Tbsp (1 1/2 oz) 40 g unsalted butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 level dessertspoon paprika
1/3 pint red wine
salt and black pepper
4—5 tomatoes
Chicken or duck stock
1 rounded teaspoon arrowroot
method
1. Wipe the duck inside and out with a damp cloth, pat it thoroughly dry and truss it neatly. Peel and finely chop the onions and garlic. Melt the butter in a large flameproof casserole or saute dish, and cook the onions and garlic for a few minutes until transparent.
2. Add the duck, and brown on all sides. Lift the duck from the pan, sprinkle in the flour and paprika and cook for a few minutes. Pour in the wine and stir until this is a smooth sauce. Season to taste with salt and freshly ground pepper. Return the duck to the pan.
3. Skin and roughly chop the tomatoes and add them to the duck, thinning with a little stock if necessary.
4. Cover the dish with a lid and simmer over low heat for about 1 1/4 hours or until the duck is tender. It may be necessary to add more stock.
5. When cooked, remove the duck and carve it into six to eight portions; arrange these on a serving dish and keep hot. Skim any fat off the sauce; if necessary, blend a little arrowroot with cold water and stir into the sauce to thicken it.
6. Spoon the sauce over the duck and serve with savoury rice.
2. Add the duck, and brown on all sides. Lift the duck from the pan, sprinkle in the flour and paprika and cook for a few minutes. Pour in the wine and stir until this is a smooth sauce. Season to taste with salt and freshly ground pepper. Return the duck to the pan.
3. Skin and roughly chop the tomatoes and add them to the duck, thinning with a little stock if necessary.
4. Cover the dish with a lid and simmer over low heat for about 1 1/4 hours or until the duck is tender. It may be necessary to add more stock.
5. When cooked, remove the duck and carve it into six to eight portions; arrange these on a serving dish and keep hot. Skim any fat off the sauce; if necessary, blend a little arrowroot with cold water and stir into the sauce to thicken it.
6. Spoon the sauce over the duck and serve with savoury rice.
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