Stewed Duck And Wild Mushrooms
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Stewed Duck And Wild Mushrooms
  Duck    Mushrooms  
Last updated 6/12/2012 12:59:00 AM. Recipe ID 21876. Report a problem with this recipe.
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      Title: Stewed duck and wild mushrooms
      Yield: 4 Servings
 
    1/4 c  Olive oil
      1    Whole duck (about 3-5
           Pounds), cut into 8 pieces
           Essence
    1/4 c  Flour
      3 c  Julienned onions
      3 oz Finely chopped Tasso
      3 c  Sliced assorted wild
           Mushrooms, such as Shiitakes
           Oysters, and
           Chantrelles
      1 c  Red wine
      2 c  Dark chicken stock
      2 tb Chopped green onions
      1 tb Finely chopped parsley
 
  In a cast-iron skillet, heat the olive oil. Season the duck pieces
  with Essence. When the oil is hot, sear the duck for 2-3 minutes on
  each side. Remove the duck from the skillet and set aside. Stir in
  the flour and cook for 5-7 minutes for a medium brown roux. Add the
  onions, Tasso and mushrooms. Saute for 3 minutes. Season with salt
  and pepper. Add the duck pieces back to the skillet. Add the red wine
  and stock. Bring the liquid up to a boil and reduce to a simmer.
  
  Continue cooking for 30-35 minutes or until the duck meat is tender.
  Turn the duck pieces in the sauce every 10 minutes to prevent the
  meat from drying out. Stir in the green onions. Adjust the seasonings
  if needed.
  




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Recipe ID 21876 (Apr 03, 2005)

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