©2006 Globalavida LLC
Ingredients:
2 tablespoons onion - chopped
4 cloves garlic - chopped
1 1/2 cups dry sherry or dry white wine
1/4 cup olive oil
2 pickled jalepeño chilies - seeds and membranes removed
3/4 cup pitted green olives
4 tablespoons minced parsley
white pepper
1 1/2 cups duck or chicken stock
Add onion, half the garlic, and sherry to a small saucepan, cook over low heat until the mixture has the consistency of marmalade.
Heat 1 tablespoon of the oil in a Comal (or skillet), add the chilies, olives and most of the parsley then sauté for 2 minutes. Stir in the onion and garlic mixture. Continue to cook for 5 minutes over low heat. Remove from heat then and white pepper to taste. Let mixture cool.
Place cooled mixture into food processor or blender to puree, adding only enough stock to create a thick sauce the consistency of thick gravy. Strain.
Pour the sauce over cooked duck. Serve with corn kernels and mushrooms sautéed in oil with garlic and minced parsley.