Duck Sauce with Dried Cherries
| Yield: | 4 servings |
| Categories: |
| 4 | lb | Duck; cut into four pieces |
| 1 | c | Olive oil |
| 2 | c | Onion; thinly sliced |
| 5 | Garlic cloves; chopped | |
| 1/4 | c | Chopped fresh Italian parsley |
| 1/4 | c | Chopped celery leaves |
| 3 | c | Chopped ripe tomatoes |
| 1/4 | c | Dry marsala |
| 1 3/4 | c | Dry red wine |
| 1/2 | c | Brandy |
| 2 | Whole Cloves | |
| 2 | Bay leaves | |
| 1/4 | ts | Nutmeg; freshly grated |
| 2 | Fresh rosemary sprigs | |
| (or 1/2 tbspn dried rosemary) | ||
| 2 | ts | Hungarian paprika |
| 1 | c | Dried sour cherries - pitted if possible; see * Note 1 |
| Freshly-ground black pepper; to taste | ||
| Salt; to taste | ||
| 1 | Dumplings - {Njoki}; see * Note 2 |
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