Katami Satsabeli Baga (Duck in Georgian Walnut Sauce)
Katami Satsabeli Baga (Duck in Georgian Walnut Sauce) is a traditional Georgian recipe for a classic dish of braised duck served with a walnut and coriander sauce. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Duck in Georgian Walnut Sauce (Katami Satsabeli Baga).
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Ingredients:
1 oven-ready duck (about 2kg)
1.2l water
1 large carrot, halved
1 medium onion, halved
2 sprigs of flat-leaf parsley
1 tsp salt (or to taste)
300g shelled walnuts
4 tbsp fresh coriander, chopped
1 tsp ground coriander seeds
1/2 tsp ground turmeric
3 to 4 tsp red wine vinegar (or to taste)
Method:
Place the duck in a large casserole or oven-proof dish along with the carrot, onion, parsley and salt. Add the water then bring to a boil then reduce to a simmer, cover and cook for about 1 hour, or until the duck is tender. Remember to turn the duck over half way through cooking.
Once the duck is done remove from the pan, allow to cool until it can be handled then cut into 14 serving pieces (discard any loose skin and fat). Transfer the duck to a serving plate then skim off any fat from the stock then reserve 700ml of the liquid.
In the meantime, process the walnuts to a paste (add some of the broth if the mixture is dry). Now mix in the coriander leaves, ground coriander, turmeric and vinegar then process until thoroughly combined. Pour the resultant sauce over the duck and serve at room temperature.
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