October 09, 2006

Duck in wine.

Duck in wine.

Оriginal recipe was published before Yom Kippur on CBS radio Canada website and brought me to the idea of similar recipe for duck.
Marinade: 1.5 cup red wine, 4 tablespoons honey, 1 teaspoon coriander, 3/4 cup prunes, 2-3 tablespoons of capers drained, 1 cup black olives, 2 bay leaves.

Rinse duck and place in a bowl. In a small bowl mix all ingridients for marinade. Pour over duck, cover and marinate 4 hours in the refrigerator, turining occasionally.
Apples: 4 medium size apples (quatered).

Preheat oven to 375F. Place a duck into deep baking dish and pour marinade over. Place apples around. Bake about 1 hour. Serve duck with a little pan juice poured on top.

Утка в вине.

Маринад: 1.5 чашки красного вина, 4 столовых ложки меда, 1 чайная ложка молотого кориандра, 3/4 чашки чернослива, 2-3 столовых ложки capers, 1 чашка черных оливок, 2 лавровых листа.

Помыть утку и положить в глубокую миску. В маленькой посуде смешать все продукты, необходимые для маринада. Залить утку маринадом. Поставить на 4 часа в холодильник мариноваться. Каждые 1/2 часа поворачивать.
4 средних яблока помыть и разрезать на четвертинки.

Нагреть духовку до 375Ф. Положить утку в глобокую дечку и залить маринадом. По бокам положить яблоки и запечь в духовке в течении 1 часа. Подавать утку, полив маринадом.

Fragrant Chicken With Figs (original recipe from CBS radio Canada)

One l.5 to 2 kg (3 1/2-to 4-lb) chicken, whole or cut into pieces

12 dried figs, 375 ml (1 1/2 cups) muscatel wine (see note), 50 ml (4 tbsp) honey, 5 ml (1 tsp) ground cinnamon, 5 ml (1 tsp) ground coriander, 5 ml (1 tsp) salt or to taste, 2 ml ( 1/2 tsp) pepper, 2 bay leaves

Rinse the chicken and place in a bowl. Pour boiling water over to cover and let stand for a 2 to 3 minutes. Using a sharp knife, scrape the skin to remove excess surface fat. Pat dry and set aside. Rinse the figs and snip off the tops with scissors. Place chicken and figs in a single layer in a large roasting pan.

In a small bowl, mix wine, honey, cinnamon, coriander, salt and pepper and bay leaves and pour over chicken. Cover and marinate for 1 to 4 hours in the refrigerator, turning occasionally.
Preheat oven to 190 C (375 F.) Roast chicken, basting and turning occasionally, until it is tender and brown, about 1 hour. Serve chicken and figs with a little pan juice poured on top. (May be prepared several hours in advance and reheated in the oven. Leftovers may be reheated the next day in the microwave).

Makes 6 servings.
Note: Muscatel wine is the rich, sweet dessert wine made from muscat grapes, and having some of their musky flavour.

Holiday table Праздничный стол

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