Thursday, 6 July 2017

Duck(Chicken) Agrodolce

This recipe is inspired by the sweet/sour flavours of the classic Italian Agrodolce sauce. Duck is really flavoursome, however, this dish can be just as easily made with chicken or a combination of duck and chicken. I tend to purchase a whole duck and joint it or use duck marylands. One duck will serve two to four. Use or add chicken marylands or thighs if you want the dish to extend to more than three or four people or a more economical version For the sweet element I use Marsala wine, sherry and dried sour cherries. Balsamic vinegar provides the sour element. I prefer to make this the day before and reheat gently over low heat.

The combination of duck and chicken served family style from the braising dish.

The Process

Brown duck(chicken) pieces.

Add onions, garlic, bay leaves, thyme, pepper and a pinch of salt. Brown a little more then add Marsala, sherry and dried cherries. Cook on low heat until the meat softens and is just tender. Alternatively, place in the oven on 140 deg C and cook until meat softens and becomes tender. Do not overcook particularly if you are planning on reheating it.

Add the balsamic vinegar and toasted pine nuts if using. Check flavour and add a little more balsamic if necessary.

1 duck, jointed / duck or chicken marylands / chicken thighs. 
2 red onions, sliced
2 or more cloves garlic, crushed
1 cup dried sour cherries
1 bay leaf, 2 if very small
A few sprigs of thyme
1 cup Marsala
1 cup sherry
2 or more tablespoons Balsamic vinegar
Salt and freshly ground black pepper
Oil for frying

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