Duckling As In Eger
|Butter||4 Tablespoon, melted|
|Duck neck gizzard and wings||1|
|Onions||2 , cut into large pieces|
|Carrots||2 , cut into large pieces|
|Red wine||2 Cup (32 tbs) (Hungarian Egri Bikaver)|
|Beef broth||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), pressed|
|Sherry||4 Ounce (1 Glass)|
|Swiss cheese||2 Tablespoon, grated|
|Mushrooms||1 Cup (16 tbs) (Adjust Quantity As Needed)|
For the sauce, cook the neck, gizzard, wings and beef filets for a few minutes in the butter.
Add onions, carrots and celery.
Thicken with flour.
Allow to brown.
Add Egri Bikaver, or a full-bodied dry red wine, and beef broth.
Salt carefully, add pepper, garlic cloves, parsley and thyme.
Bring to boil and simmer 3 hours.
Roast well-seasoned garlic-rubbed duck about 1 1/2 hours at 350° or until done.
Cut in pieces.
Take out most of the carcass and keep warm.
Crush the carcass and put it in roasting pan after removing fat.
Add sherry and pour sauce into pan.
Cook for 15 minutes.
Crush vegetables and add again to sauce and boil for a few minutes.
Finish sauce by filtering through fine cheese cloth.
Place duck pieces in baking dish on a layer of sauteed mushrooms, cover with sauce, sprinkle with Swiss cheese and place under broiler a few minutes.