Basic Red-Simmered Duck
INGREDIENTS:
2 c Dry red wine (Beaujolais;
-Chianti, merlot, pinot
-noir)
1/2 c Olive oil
3 Garlic cloves; peeled,
-sliced
1/2 ts Each: salt; freshly ground
-black pepper
2 c Dry red wine (Beaujolais;
-Chianti, merlot, pinot
-noir)
1/2 c Olive oil
3 Garlic cloves; peeled,
-sliced
1/2 ts Each: salt; freshly ground
-black pepper
Chicago Tribune
Preparation time: 10 minutes Yield: 2 1/2 cups
Combine all ingredients in non-reactive bowl. Use to marinate 2 pounds beef, venison, duck, buffalo, turkey, tuna and oily fish such as salmon and mackerel. (Beef, game and duck can marinate overnight; fish should marinate no longer than 1 hour.) Variations: Add up to 1 tablespoon chopped fresh herbs such as thyme, rosemary, basil or sage.
Preparation time: 10 minutes Yield: 2 1/2 cups
Combine all ingredients in non-reactive bowl. Use to marinate 2 pounds beef, venison, duck, buffalo, turkey, tuna and oily fish such as salmon and mackerel. (Beef, game and duck can marinate overnight; fish should marinate no longer than 1 hour.) Variations: Add up to 1 tablespoon chopped fresh herbs such as thyme, rosemary, basil or sage.