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"Man is the
only animal that can remain on friendly terms with the victims
he intends to eat until he eats them." --Samuel Butler. Right
on, brother! And what better way to keep on friendly terms
with your victim than to serve them a delicious meal and some
fine wine right before "the slaughter."
3 spoons of
Crème de Cassis
1 duckling
1 cup of kosher chicken stock
2 lemons
1/2 cup of fresh currants, or preserves
salt and freshly ground pepper
Inject the
duck with a spoon of the liquor
and put a lemon in the cavity. Truss the
duck. Rub the skin with the juice of the
other lemon, salt, and pepper.
Roast, breast
side up on a roasting pan with
a rack for 30 minutes at 325 F. Continue
baking and baste every 20 minutes for 1.5
hours.
When duck
is done, remove the fat from the
pan and heat on the range. Add the chicken
stock and reduce for a minute or two,
scraping the bottom and the sides of the
pan. Then add the currrants and the rest of
the cassis and lower heat. Cook for 5
minutes.
Place duck
on serving dish and pour sauce
on and around it.
Serves 2 friendly
people.
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