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Katami Satsabeli Baga (Duck In Georgian Walnut Sauce) jewish, poultry, russian 1 (4-1/2 lbs) duck 5 cup water 1 large carrot, halved 1 medium onion, halved 2 sprigs flat-leaf italian parsley 1 teaspoon salt, or to taste 2 cup walnut, shelled 1/4 cup fresh coriander, chopped 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 3 teaspoon to 4 ts red-wine vinegar, to taste The Georgians like an acid flavor in their food unlike, for example, the Chinese who add sugar now & then. Wine vinegar is not the only flavoring in Georgian sauce. A traditional & easily available substitute for vinegar is 1/2 cup white grape juice, made from unripe & slightly acid grapes. Another traditional seasoning in is 1/2 cup blackberry juice. 1. Cook duck in water w/carrot, onion, parsley, & salt in covered pan over low heat for 1 hr, or until duck is tender. Turn duck over once during cooking. 2. Remove duck, cool it, & cut into 14 pieces; discard loose skin & fat. Put duck on a serving platter. Skim off all fat from broth, or refrigerate for several hrs & remove congealed fat. Reserve 3 cups of warm broth. 3. Process walnuts to a paste, adding some of broth to help process. Add fresh & ground coriander, turmeric, & vinegar and process until well mixed. Stir this into fat-- Free broth & mix well. Adjust salt at this time. Pour sauce over duck. Serve at room temp. Serve 8 w/other dishes. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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