Читать книгу Crazy Feasts - Dr. Marilyn Ekdahl Ravicz Ph.D. - Страница 11

1 large duck (5 or more lbs.) cut into serving pieces

1½ cups of pitted prunes

3 large turnips (more if small), cubed and cooked in water only until crisp

1 medium white onion, finely chopped

1 cup slightly sweetened wine (or add a dash of honey to a dry wine)

2 Tablespoons chopped celery leaves, or 1 Tablespoon celery seeds, or the same amount of fresh chopped lovage if available)

2 Tablespoons mild vinegar of your choice (I like apple or rice vinegar)

1 Tablespoon garum

1 teaspoon cumin

salt and pepper to taste, and a little melted butter for the turnips

Prepare the turnips first and set them aside, once cubed and lightly cooked.

Heat olive oil in a deep skillet or casserole and brown duck parts on all sides. Add remaining ingredients except the prunes and turnips. Cover and cook slowly for 30 minutes, turning the duck pieces occasionally.

Add the prunes, cover and cook for another 45 minutes until the duck is done. Use a meat thermometer to check, since duck joints may not move easily.

Remove the duck, skim the sauce of most fat, and adjust the seasonings (neither too sour nor too sweet). Thicken the sauce with a bit of moistened cornstarch or breadcrumbs if needed. Add the duck parts, reheat and serve alongside the hot, lightly seasoned turnips, or a similar crisp root vegetable if preferred.