SEE ALSO: Pink Duck drivel

Every Tuesday night, Dan and I have an open supper and salon. One rule is that I always cook -- I think that makes up for the fact that after a couple of hours, I start breaking rule number two: French must always be spoken.

Those are the only rules.

But there is one more thing... that is that what we eat is based on what the marché had to sell that day. I.e., what meat was at its expiration and therefore marked down to half price. When I checked last night, I was in for a surprise. There was some marked down duck --- four thighs and two legs-with-thigh for about 3€25. Needless to say, that required the creation of a duck recipe.

Zim's Pink Duck
Printer version of this recipe

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

Lightly flour and salt duck.
Sauté 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.

Unfortunately, I won't be able to say how it comes out for another hour or so. <g>

>>>>Zim

Subject: Zim's Pink Duck
From: Bryan Link Manning Hunt
To: anglican@list.stsams.org