Title: Katami Satsabeli Baga (Duck in Georgian Walnu
Categories: Poultry Israel Jewish Georgian
Yield: 8 Servings

1		(4-1/2 lbs) duck
5	c	Water
1	lg	Carrot, halved
1	md	Onion, halved
2		Sprigs flat-leaf Italian parsley
1	ts	Salt, or to taste
2	c	Walnut, shelled
1/4	c	Fresh coriander, chopped
1	ts	Ground coriander
1/2	ts	Ground turmeric
3	ts	To 4 ts red-wine vinegar, to taste

The Georgians like an acid flavor in their food unlike, for example, the Chinese who add sugar now & then. Wine vinegar is not the only flavoring in Georgian sauce. A traditional & easily available substitute for vinegar is 1/2 cup white grape juice, made from unripe & slightly acid grapes. Another traditional seasoning in is 1/2 cup blackberry juice.

1. Cook duck in water w/carrot, onion, parsley, & salt in covered pan over low heat for 1 hr, or until duck is tender. Turn duck over once during cooking.

2. Remove duck, cool it, & cut into 14 pieces; discard loose skin & fat. Put duck on a serving platter. Skim off all fat from broth, or refrigerate for several hrs & remove congealed fat. Reserve 3 cups of warm broth.

3. Process walnuts to a paste, adding some of broth to help process. Add fresh & ground coriander, turmeric, & vinegar and process until well mixed. Stir this into fat-free broth & mix well. Adjust salt at this time. Pour sauce over duck. Serve at room temp. Serve 8 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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