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Roast Duck in Spiced Gravy

A main meal, bound to impress

  • 1 large duck
  • Water
  • Aniseed
  • Butter or olive oil
  • Duck stock
  • Oregano
  • Coriander
  • Boiled wine

For the sauce:

  • Ground pepper
  • Celery seed (or Lovage)
  • Cumin
  • Coriander
  • Pinch of fennel
  • Rosemary (or Rue)
  • Boiled wine
  • Dash of wine vinegar
  • Gravy from the roasting pan
  • Flour
  • Simmer the duck for 30 minutes in water seasoned with aniseed.
  • Remove the bird from the pot, reserving the stock.
  • Put the duck in a roasting pan, and season with a mixture of butter or olive oil, stock, oregano, and coriander.
  • (At this point, an 'Apician'stuffing may be added, made of sausage, damsons or dates, almonds and spices.)
  • Roast In a high heat for 1½ hours basting from time to time.
  • For the last 30 minutes add the boiled red wine to the pan.

To make the sauce

  • Grind pepper, celery seed (or lovage), cumin, coriander, fennel, and rosemary (or rue) in a mortar.
  • Add to boiled wine, vinegar, and gravy from the roasting pan.
  • Bring to a boil, simmer to blend flavors, and thicken with flour.
  • Serve the duck on a platter with the sauce.
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