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Monday, September 26, 2011

ÁNADE WITH SAUCE FOR WILD FOWL FROM NOLA

Old Coot
Photo by: by Talsi1

ánade, Val fotja, L Fulica atra, Eng. common coot (duck). Sánchez-Albornoz indicates that they were common in León in the 11th C. During the 15th C, Villena reported that they were abundant in Aragon and frequently served at meals. He directed that they should be carved in the same manner as peacocks (see pavo). Nola instructs that they should be cut up before cooking and soaked in a vinegar, orange juice and wine sauce and then served in the sauce. Avenzoar advised that domesticated and wild duck have the same properties as cranes but more pronounced, see grulla. Ducks were recommended for those suffering from prostration and hemiplegia, but they are thought harmful for people having a warm nature. They are digested with difficulty, especially during the summer season. Classical physicians customarily recommended that the throat of the fowl be slit and then hung with the feathers still on for a few hours before cooking. This procedure was recommended for rapid digestion. [Anón/Huici.1966:42:35-36; ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:ftn 51; Ibn Zuhr/García Sánchez. 1992:52; Nola. 1985:xxix-5: xlii-1; Nola/Pérez- 1992:63; Sánchez-Albornoz. 2000:154; and Villena/Clavero 2002:22b:26a]


SAUCE FOR WILD FOWL LIKE PIGEONS, DOVES AND DUCKS
ADAPTED FROM NOLA xxix-5 SALSERON PARA AUES SALVAJES, 
COMO SON PALOMAS SALVAJES Y TORCADAS, Y ANALES SALUAJES

For 6 persons

birthday dinner, dec 20th, 2005
Photo by: ya ma
2 ¼ c red fruity Beujolais wine
 ¾ c or 3 large shallots
4 ½ tbsp balsamic vinegar
22 black peppercorns (crushed)
12 coriander seeds (crushed)
orange skin from one orange
1 c or juice from 4 oranges
3 c chicken broth
3 lb duck
Salt and additional black peppercorns to taste

Preparation

Sauce can be made 2 days ahead of time

Combine Beuijolais, chopped shallots, balsamic vinegar, peppercorns and coriander seeds in a saucpan. With a vegetable scraper, cut off the orange part of the skin of an orange. Slice it into narrow stripes and Add them to the saucepan. Boil until reduced to 1 ½ c, about 12 minutes.

Add 1 c orange juice and boil 5 minutes

Add chicken broth and boil until reduced to 3 cups, about 15 minutes

Stain.

Cover and chill.

Preheat oven to 250ºF / 120º C

Roast the duck. When half done, remove it and carve it like a chicken. Put the pieces in two bowls, sprinkle them with salt and pepper and pour the sauce over them. Put the pieces in a frying pan and cook until skin is brown, about 8 minutes. Simmer for about 6 minutes until meat is done.  Serve.

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