VOLUME 1 - Kilimanjaro Foods

Katami Satsabeli Baga (Duck In Georgian Walnut Sauce)
Servings
(4-1/2 lbs) duck
c water
lg carrot,halved
md onion,halved
sprigs flat-leaf
italian -parsley
t salt,or to taste
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.
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.
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.
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