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Author Topic: Braised duck recipe with mushrooms and port wine  (Read 2071 times)

Shadow Cat

  • Guest
Braised duck recipe with mushrooms and port wine
« on: December 13, 2009, 10:07:05 AM »
Ingredients:

    * 1 duck, about 5 pounds, cut in serving size pieces
    * 1 tablespoon oil
    * 8 ounces sliced mushrooms
    * 3 tablespoons all-purpose flour
    * 3 cups water
    * 1 1/2 teaspoons salt
    * 1/4 teaspoon ground black pepper
    * 1 small bay leaf
    * dash ground thyme
    * 1 onion, stuck with 4 cloves
    * 1/2 cup port wine

Preparation:
Rinse the duck and pat dry with paper towels. Brown duck on all sides in hot oil in a large skillet over medium heat, cooking for at least 30 minutes. Remove duck and pour off all but 3 tablespoons of fat. Cook mushrooms in remaining fat for 5 minutes; blend in flour, stirring well. Stir in water and bring to a boil. Return duck to skillet; add salt, pepper, bay leaf, thyme, and onion. Bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours, or until duck is tender. Add port wine, heat through, and serve with rice.
Braised duck recipe serves 4.

 


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