Zuckerman Duck with Olives

This is a perfect way to serve duck for a dinner party because it does away with difficult carving. Serve with boiled new potatoes and baby carrots.

1 X 5 lb. duck, cut INTO 4 serving pieces, giblets reserved li pints water

2 celery stalks, trimmed and sliced

3 carrots, scraped and sliced

2 teaspoons salt

3 large onions, sliced

2 rosemary sprigs or

1 teaspoon dried rosemary

2 bay leaves

4 lean bacon slices, rinds removed

2 oz. butter

1| oz. flour

1 tablespoon mushroom ketchup

3 fl. oz. port or Madeira

1 teaspoon canned green peppercorns, drained

1 teaspoon lemon juice

12 green olives, stoned

Preheat the oven to hot 425’F (Gas Mark 7, 220°C).

Place the giblets, water, celery, 1 carrot and 1 teaspoon of salt in a saucepan and set the pan over high heat. Bring the liquid to the boil, reduce the heat to low and simmer for 30 minutes. Remove the pan from the heat and strain and reserve the stock.

Meanwhile, arrange the remaining car-rots, the onions, rosemary and bay leaves in a roasting tin. Lay the duck pieces over the vegetables and cover each piece with a slice of bacon. Place the tin in the oven and roast for 20 minutes.

Remove the roasting tin from the oven and, using a slotted spoon, transfer the duck pieces to a large, warmed casserole.

Keep warm.

Reduce the oven temperature to moderate 350°F (Gas Mark 4, 180°C).

Strain off and discard the fat from the vegetables and bacon. Pour the giblet stock into the tin and set the tin over moderate heat. Stir well with a wooden spoon, scraping the drippings from the bottom of the tin. Boil the mixture until it has reduced by about one-third. Pour the liquid into a bowl through a strainer. Reserve the liquid. Remove and discard the rosemary sprigs and bay leaves and reserve the remaining vegetables and bacon.

In a large saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually pour in the reserved cooking liquid, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Stir in the mushroom ketchup, port or Madeira, the remaining salt, the peppercorns and lemon juice. Remove the pan from the heat and pour the sauce over the duck portions. Stir in the reserved vegetables and bacon.

Cover the casserole and place it in the oven. Cook for a further’20 to 30 minutes or until the duck is tender. Remove the casserole from the oven. Stir the olives into the sauce and serve the duck at once, straight from the casserole.

A delicious combination of coconut ice-cream, guavas, passion fruit and pineapple makes Zuera Tropical Sundae a really special dessert. i small pineapple, peeled, cored and finely chopped 4 fl. oz. rum 1 pints coconut ice-cream 14 oz. canned guavas, drained and finely chopped 14 oz. canned passion fruit or the flesh of 8 fresh passion fruit 8 fl. oz. double cream , stiffly whipped 2 oz. desiccated coconut , lightly toasted 8

Brandy Snaps

Place 8 tall sundae glasses in the refrigerator to chill for 30 minutes. Place the pineapple in a medium-sized mixing bowl and pour over the rum. Set aside for 30 minutes.

Remove the glasses from the refriger-ator and divide the pineapple and rum among the glasses. Using an ice-cream scoop or large spoon, divide half of the ice-cream equally among the glasses. Top with a layer of guavas. Cover the guavas with the remaining ice-cream. Spoon over the passion fruit.

Decorate the top of each glass with the cream and sprinkle over the coconut. Place a brandy snap on the top of each glass and serve immediately.

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