Duck Agrodolce with Grape Syrup, Pine Nuts, and Almonds

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Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

Here’s my adaptation of a recipe from Francesco Contrafatto’s Sicilia del Sole, a cookbook I purchased in Palermo more than thirty years ago but didn’t open until recently. I’m so glad I did! I love his notion of serving a dark syrupy sauce, made with the pulp and skin of Sicilian grapes, with poultry. I substitute northern Italian saba, which you can find online, or you can substitute similar Mediterranean syrups or grape molasses,