Moroccan Duck3

Moroccan Duck Stew    6 Servings

2 Tbs. olive oil
6 duck breasts* that have been pounded** and cut in half or thirds
2 medium red onions, sliced
1 large green pepper, cut into 1” pieces
2 cloves garlic, finely chopped
1 tsp ground cinnamon
1 tsp. curry powder
1 (10 3/4 oz) can Condensed Tomato Soup
1/3 cup golden raisins (or regular)
1 can (about 15 oz) chick peas (garbanzo beans), rinsed and drained
1/3 cup slivered almonds, toasted

Heat oil in 5-qt. sauce pot over medium high heat. Add duck and brown on both sides. Do not over cook. Remove duck from sauce pot to a plate.

Reduce heat to medium. Add onions, pepper and garlic and cook 5 minutes or until tender-crisp. Add cinnamon and curry and cook and stir 1 min. Stir in soup and heat to a boil. Return duck to sauce pot. Reduce heat to low. Cover and cook 15 min.

Stir in raisins and chickpeas. Cook 10 minutes. Duck should still be pink in the middle. If you want more well done continue to cook another 5 minutes.

Stir in almonds and serve.

This is not a spicy dish, just very tasty. Great over cous cous, rice or pasta.

**Put the boned, skinned breasts in a plastic bag. I usually do them 2 at a time. Use a flat meat mallet to pound the breasts pretty flat. Don’t worry if the meat breaks up a bit on the edges. It will pull back together as you cook it. The purpose of this is to tenderize the meat.

*I usually brine overnight by putting in a large bowl with 1/4 cup coarse salt and 1/8 cup sugar, then enough water to cover duck and fill bowl. Cover.
IMPORTANT: Rinse before using or the meat will be too salty.