Title: Apricot Duck with Cashew Nuts
Categories: Entree Poultry British Fruit
Yield: 4 Servings

4		Duck joints -=OR=-
1		Duckling, jointed
5	tb	Plain yoghurt
2	lg	Garlic cloves
2	tb	Paprika
3/4	ts	Cayenne
		Oil
3	oz	Dried apricots
6	fl	Apple juice or sweet cider
		Soy sauce
2	oz	Cashew nuts
SEASONING
		Coriander, parsley or mint

"Delectable in taste, festive in appearance and not much trouble to make, this is a most useful dish. I like to serve it with brown rice and a crisp green vegetable." JD If the duck joints are very big, cut them in half. Mix the yohurt with the garlic, paprika and cayenne. Rub the duck pieces all over with this mixture and, if possible, leave for several hours to absorb the flavours. Heat a very little oil in a large frying pan and fry the joints on both sides just to brown. Transfer them into a large saucepan with the dried apricots. Pour over the apple juice/cider and enough water to three quarter cover the duck pieces. Sprinkle generously with soy sauce. Bring to the boil, then cover and simmer for 3/4 to 1 hour until the duck is tender. Remove the joints of duck and all the apricots and arrange on a serving dish. Keep warm in a low oven. Boil up the remaining juices, defat and correct the seasoning. Fry the cashew nuts briefly in a little oil, till just golden, sprinkle over the duck and pour over the sauce. Finally sprinkle with finely chopped herbs.

Recipe Josceline Dimbleby - Favourite Food MMed IMH Georges' Home BBS 2:323/4.4

previous

next