Country of Origin:
Over 4 hours
3 whole (4 pounds) Muscovite duck, clean and deveined
1 1/2 liters red wine
2 1/4 cups chicha (local fruit and corn moonshine)
3 red onions, chopped
3 large carrots, sliced
1 pound crimini mushrooms, sliced
10 cloves garlic, chopped into slices
1 cup bread crumbs
1/2 teaspoon olive oil with chiltepe pepper
4 ounces olive oil
Salt and pepper to taste
1. Marinate the three ducks in 1 liter of wine combined with chicha, salt, pepper, and onions; let sit in refrigerator for 2 days. Move the ducks in the marinade every 6 hours or so to ensure that each duck is marinated evenly.
2. Place the ducks and marinade in large pot; cook slowly for at least 6 hours, until the meat starts falling of the bones.
3. Remove from heat; let cool before proceeding to next step.
4. Separate meat from bones, placing meat in large bowl.
5. Place sliced carrots and mushrooms in individual bowls, adding salt and pepper (to taste) to each bowl.
6. Heat olive oil in large casserole.
7. Add garlic and cook until light gold color.
8. Add carrots and cook until tender.
9. Add mushrooms and cook until golden brown.
10. Add duck meat and cook for 15 minutes on medium heat; add the remaining red wine.
11. Transfer duck meat with the other ingredients to a large glass or ceramic baking dish, spreading the carrots and mushrooms evenly in the baking dish.
12. Add the bread crumbs on top of the meat and bake at 350 degrees Fahrenheit for 30 minutes.
What makes this recipe special?
Cooking a Muscovite duck is popular in El Salvador, but most people do not eat them because they have hard meat. This recipe has allowed me to prepare it in a way that is palatable to most.
This dish goes well with a mash potato dish combined with cauliflower.