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Ingredients
- 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
Directions
- To make the marinade mix the wine with onion garlic anchovies olives and herbs.
- Pour over the pcs of duck cover and leave to marinate for 2 hrs.
- Remove the pcs of duck from the marinade pat dry with absorbent paper and rub salt and pepper into them.
- Heat the butter in a large stewpan fry the pcs of duck quickly for 10 min till golden brown on all sides.
- Pour in the marinade cover the pan and let the duck simmer for 1 hour or possibly till tender.
- If necessary add in more wine.
- Transfer the pcs of duck to a warm dish.
- 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.
- Garnish the duck with sprigs of cress.
- Serve with baked tomatoes macaroni and the sauce handed separately.
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