St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Zim's Pink Duck

Pink Sauce
Mix together:
5 T dijon mustard
1/2 c red plum jam
2 c red wine

Lightly flour and salt duck.
Sauteé in butter until well browned, adding more (butter or) flour-salt mixture as needed.

Pour the Pink Sauce over the chicken.

Cook on low (it should be bubbling) for 30-45 min., stirring as needed.
Without mixing it in, top with 3 T rosemary. Let cook another 1 hr.

Serve.

>>>>Zim

Date: Tue, 24 Feb 2004 
Subject: Zim's Pink Duck
From: Bryan Link Manning Hunt
To: anglican@list.stsams.org