Duck with Horseradish
by Daniel Rogov
Sprinkle the duck with flour. In a heavy saucepan, melt the shortening and brown the duck on all sides. Add the stock and 1 cup of the grated horseradish and simmer gently until the duck is tender. Remove the duck, let cool for 15 minutes and carve, arranging the pieces on a preheated serving platter.
Skim the fat from the surface of the pan liquids and pour a small amount over the bird. Serve the remaining gravy in a separate bowl. Garnish with grated horseradish and lemon wedges.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.