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The Quilt Inn Country Cookbook
Aliske Webb
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1
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1
/2 cup red onion, chopped fine
/2 cup black and green olives
1/4 cups vinaigrette
medium Savoy cabbage
Preheat oven to 400F.
Prick potatoes with fork. Place olive oil in bowl and roll potatoes in oil. Sprinkle
with salt and 1 teaspoon pepper. Bake for 1 hour uncovered, turning occasionally.
Remove from heat. Let cool. Cut into chunks. Set aside.
Clean duck, rinse well and pat dry. Prick skin with fork. Rub duck with orange
halves and sprinkle liberally with salt and pepper. Place duck in roasting pan, breast
side up. Roast for 1 hour.
While duck roasts, cook sausages in 2 quarts water in saucepan. Bring to a
boil, reduce heat and simmer for 40 minutes. Remove from water and let cool. Remove
skin and cut into thick rounds. Cut rounds into quarters. Set aside.
Separate garlic cloves. Do not peel. Place in saucepan and cover with water.
Bring to a boil, reduce heat and simmer 5 minutes. Drain, allow to cool, and peel.
After duck has cooked, turn it over. Add garlic cloves to pan, cook an additional
10 minutes. Transfer to platter and allow to cool. Remove skin and shred meat into
chunks. Remove garlic cloves from pan and set aside.
Combine potatoes, parsley, red onions and vinaigrette and toss gently. Add 1
teaspoon ground pepper. Add sausages, duck and garlic cloves. Fold all ingredients
together gently. Serve on a bed of cabbage leaves.
Barley Pilaf
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onion, chopped coarse
zucchini, diced coarse
cloves garlic, chopped
ripe plum tomatoes, seeded and chopped
cup cooked pearl barley
cup pine nuts, toasted
/3 cup olive oil
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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