Braised Duck With Chutneysauce
|Duck||3 1⁄2 Pound, skinned and quartered (1 Duck)|
|All purpose flour||3 Tablespoon|
|Canola oil/Olive / corn oil||1 Tablespoon|
|Minced fresh ginger||3 Tablespoon|
|Garlic||5 Clove (25 gm), thinly slivered|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Mango chutney||1⁄4 Cup (4 tbs), chopped|
|Ground ginger||1⁄4 Teaspoon|
1 Dredge the duck in the flour, shaking off any excess. In a 12-inch skillet, heat the oil over moderately high heat. Add the duck and cook for 3 to 4 minutes or until golden brown. Turn and repeat on the other side. Transfer the duck to a platter and set aside.
2 Reduce the heat to low. Add the fresh ginger and garlic to the skillet and cook, stirring frequently, for 2 minutes. Add the vinegar and cook for 1 minute. Stir in the water, chutney, and ground ginger, scraping up bits from the bottom of the skillet. Return the duck to the skillet and bring the liquid to a boil over moderate heat. Adjust the heat so that the liquid simmers, cover, and cook for 30 minutes or until the duck is cooked through.