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1. Broccoli and Garlic Penne

2. Ducklings Stewed in Red Wine and Winter Fruits

3. Grilled Tuna Brochettes

Book Description

While it won't tell you how to boil an egg, Lukins and Rosso's The New Basics has proved itself a modern classic, fit to reside on your shelves next to The Joy of Cooking and The Fannie Farmer Cookbook. Aspiring chefs can use this 850-page tome to plan their next cocktail party (try the Raspberry Dip with Crudites), make brunch for the in-laws (how about Smoked Salmon and Leek Frittata and a Chicory and Bacon Salad

... (more)

The New Basics Cookbook

Authors: Julee Rosso,Sheila Lukins

Date: January 1989

ISBN: 0894803417

Publisher: Workman Publishing Company

Paperback

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Figs, sweet potatoes, dried apricots, and cassis are succulent additions to our ducklings stewed in red wine. The sauce will thicken without adding flour. Serve with a robust winter green salad highlighted with julienned radicchio.

Servings: 8

• 4 cups dry red wine

• 1 cup homemade beef stock or canned broth

• 1 pound dried figs

• 3 pounds sweet potatoes

• 4 tablespoons (1/2 stick) unsalted butter

• 3 ducklings (4 1/2 pounds each), well rinsed, patted dry, and each cut into 6 pieces

• 2 teaspoons coarsely ground black pepper

• 2 cups dried apricots

• 6 large cloves garlic

• 1/4 cup creme de cassis

• 2 tablespoons dark brown sugar

• 2 tablespoons chopped fresh Italian (flat-leaf) parsley

1. Combine 3 cups of the wine and the stock in a saucepan, and bring just to a boil. Remove the pan from the heat, add the figs, and set aside.

2. Peel the potatoes, and cut them into balls with a melon baller; you should have about 4 cups. Place the potato balls in a large saucepan, cover with cold water, and bring to a boil. Lower the heat and simmer for 5 minutes, then drain the potatoes and set them aside.

3. Preheat the oven to 350 degrees F.

4. Melt the butter in a large deep flameproof casserole or dutch oven. Brown the ducklings, a few pieces at a time, over medium heat. (While the ducks are browning, it may be necessary to pour off some of the fat. There should be no more than 4 tablespoons in the casserole.) As they are browned, transfer the pieces to a plate.

5. When all the duck has been browned, pour off any remaining fat from the casserole and return it to the heat. Add the remaining 1 cup wine and bring to a boil over medium heat, scraping up any brown bits in the casserole.

6. Return the duckling to the casserole, and sprinkle it with the pepper. Add the figs and their soaking liquid, the potatoes, and the apricots, garlic, creme de cassis, and brown sugar. Stir well, and bring to a boil over high heat.

7. Cover the casserole, transfer it to the oven, and bake for 30 minutes. Then stir it thoroughly, and bake another 30 minutes.

8. Arrange the duck, fruits, and vegetables on a large serving platter. Skim the grease from the sauce. Pour a bit of the degreased sauce over the duck, and sprinkle it with the parsley. Serve the remaining sauce on the side.

More From This Book:

1. Broccoli and Garlic Penne

2. Ducklings Stewed in Red Wine and Winter Fruits

3. Grilled Tuna Brochettes

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