Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 (4-1/2 lbs) duck
5 c water
1 lg carrot,halved
1 md onion,halved
2 sprigs flat-leaf italian
-parsley
1 t salt,or to taste
2 c walnut,shelled
1/4 c fresh coriander,chopped
1 t coriander,Ground
1/2 t turmeric,Ground
3 t 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.

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