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Duck In Almond Sauce Categories: main dish, poultry, european, stove top ----INGREDIENTS---- 3 oz lard 1 chopped 1 each spanish onion, medium, sliced 3 lb duck cut into 8 pieces 4 each tomatoes, peeled and chopped 4 oz dry sherry 1 each duck liver or 2 chicken livers, 2 each cloves garlic, crushed 1/4 cup all purpose flour 20 each blanched almonds, roasted 2 each sprigs fresh parsley, chopped Salt to taste Fresh ground black pepper to taste Directions: Heat the lard in a large skillet and lightly fry the liver. Remove liver and set aside. Saute the onions and garlic. Remove and set aside with the liver. Remove most of the fat from the pan, sprinkle the duck pieces with flour, salt and pepper and fry them in the remaining fat until brown. Add the tomatoes, cover the pan and simmer over low heat. In a food processor, blend the liver, onions and garlic with the almonds into a smooth paste. Mix in the sherry. Add the mixture to the duck, then add the parsley and adjust the seasoning to taste. Cover and simmer over low heat for 1 - 1 1/4 hours or until duck is tender. To serve, arrange the duck on a platter and pour the sauce over. Goes very well with rice. Submitted By EARL SHELSBY On 12-24-94 Yield: 1 servings |
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