Duck Goulash
Ingredients
- 1 duckling weighing 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
- 8 floz dry red wine
- 4 floz chicken stock
- 3 cup button mushrooms
- 16 black olives
- 4 floz single cream
Instructions
- Wash and dry duck, cut into 12 pieces and rub well with salt, pepper and marjoram.
- Heat oil in heavy bottomed pan and brown pieces over a high heat, then remove from pan.
- 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.
- Put duck pieces into sauce, cover and braise gently for 1 hour.
- Clean mushrooms, cutting bigger ones in half. Add with olives to duck after 30 minutes.
- Take duck pieces out of pan. Reduce cooking sauce by about one half, stirring constantly, then mix in cream. Season well.
- Reheat duck pieces in sauce, and serve with dumplings or potato croquettes.
Calories: 780 kcal
Carbohydrates: 8 g
Protein: 18 g
Fat: 72g
Saturated Fat: 23 g
Cholesterol: 119 mg
Sodium: 674 mg
Potassium: 549 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 519 IU
Vitamin C: 9 mg
Calcium: 48 mg
Iron: 4 mg