Crinella Family Cookbook
If you'd like to receive notification about updates to
our site, please submit your email address.
|
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Sour Dough
Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
|
Wild Game
Venison Stew
Duck and Goose Gizzards and Hearts
Duck Ravioli
Roast Wild Duck with
Greek Olive and Pepper Sauce
Quail Cacciatore
Pheasant Cacciatore
Roasted Speckled Goose
Snow Goose in Port Wine Sauce
Fried Canada Goose Breast
Dove Breasts on Polenta
Game Fish
Pan-Fried Trout
Grilled Salmon
Abalone Marsala
Red Snapper with Fennel
Stuffed Striped Bass
Citrus Grilled Sea Bass
2006 Pinot Noir
2006 Sauvignon Blanc
2005 Sauvignon Blanc
2005 Glissando
|
Roast Wild Duck with Greek Olive and Pepper Sauce
Uncle Dom's Recipe
|
6 wild ducks, including hearts and gizzards
3 stalks, celery, halved and quartered lengthwise
3 large white onions, halved and quartered lengthwise
6 large carrots, halved and quartered lengthwise
6 medium cloves of garlic, crushed
1/2 cup, dry red wine
1/2 cup, cooking sherry
1 tablespoon, dry thyme
1 tablespoon, coarsely ground pepper
1 tablespoon, salt
24 small Greek olives, pitted and halved
2 lemons
1/4 cup, olive oil
1/4 cup, sifted flour
1 pint, cold water
|
Heat oven to 550 degrees or higher (the hotter the better).
Wash ducks
thoroughly, making sure to rinse out all of the loose blood and entrails
from the body cavity.
Squeeze a few drops of lemon on the inside and
outside, then salt and pepper inside and outside of duck.
Stuff each duck
with 2 of the celery stalk quarters, 2 of the white onion quarters, 2 of
the carrot quarters, and a crushed garlic clove.
Splash a bit of red wine
in the body cavity of each duck.
Sprinkle dried thyme over duck breast.
Place each duck on a roasting rack, in a deep roasting pan, and place in
oven when it has reached its maximum heat.
Roast for 20 minutes, basting
once or twice with more red wine. Don't worry if the oven smokes, as the
outside skin is getting crispy and sealing in the juices.
While ducks are
cooking, chop the hearts and gizzards into very small pieces, dredge with
flour, and drop into skillet of hot olive oil.
Add Greek olives, a bit
of salt and pepper, and cooking sherry.
Mix one or two tablespoons of
flour with cold water, shaking thoroughly, and slowly stir into
olive-gizzard mixture.
After a few minutes, reduce flame to simmer.
When
ducks are cooked (after about 20 minutes), remove from the oven.
Remove
vegetables from duck cavity and cut ducks lengthwise along the spine and
breastbone, using heavy poultry shears.
Add a four table spoons of the
duck drippings (from the bottom of the pan) to the olive-gizzard mixture
and stir thoroughly for a minute.
Place duck halves on serving platter,
with breasts up, and pour on olive-gizzard sauce over ducks.
Serve
immediately.
We served the ducks with the vegetables (from the cavity)
and plain steamed brown rice on the side, ladling some of the
olive-gizzard gravy over the rice and vegetables.
Recipe will serve 6
persons with hearty appetites (more with lesser appetites). A dry red
wine is a must.
Enjoy with our
2006 Pinot Noir.
|
|
|
