• Duck Marinated In Red Wine

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    • 600 ml red wine
    • 1 lrg onion minced
    • 1 clv garlic crushed
    • 1 x anchovy fillets soaked liquid removed and crushed
    • 5 x green olives minced
    • 1 tsp each dry rosemary oregano basil
    • 1 x 5 kg duck divided into eighths
    • 1 x salt pepper
    • 25 gm butter
    • 1 x egg yolk beaten sprigs cress


    1. To make the marinade mix the wine with onion garlic anchovies olives and herbs.
    2. Pour over the pcs of duck cover and leave to marinate for 2 hrs.
    3. Remove the pcs of duck from the marinade pat dry with absorbent paper and rub salt and pepper into them.
    4. Heat the butter in a large stewpan fry the pcs of duck quickly for 10 min till golden brown on all sides.
    5. Pour in the marinade cover the pan and let the duck simmer for 1 hour or possibly till tender.
    6. If necessary add in more wine.
    7. Transfer the pcs of duck to a warm dish.
    8. Strain the sauce into another pan remove the grease by laying sheets of absorbent paper on it then add in the egg yolk and reheat stirring without boiling.
    9. Garnish the duck with sprigs of cress.
    10. Serve with baked tomatoes macaroni and the sauce handed separately.

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