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A few years ago my friend Devory Speilman gave me this duck sauce recipe. It’s not the typical recipe as it’s made with fresh fruits. It surely became my Pesach staple. Thanks Devory!
2 packs spare ribs (or flanken or short ribs)
1 pack marrow bones
1 cup sautéed onions
1 cup wine, such as Tuscanini Cooking Wine
2 cups duck sauce (see recipe)
1 cup sugar
2 blood oranges
2 regular oranges
2 large mango
4 peaches
2 plums
2 tablespoons oil, such as Heaven & Earth Coconut Oil
1/2 cup water
1/2 beet (for color)
2 onions (sautéed)
Dice up all the fruits and add to a pot.
Add one cup sugar.
Simmer for about an hour until there is almost no liquid left. Add the oil, water and the beet. Cook for about another 45 minutes.
Add in the sautéed onions and mix.
Layer the sautéed onion in a pan. Layer the meat and marrow bones.
Pour the duck sauce and the wine. Cover tightly and bake for four to five hours on 300 degrees Fahrenheit.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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