Yield: 4 Servings
Measure | Ingredient |
---|---|
2 \N | Ducks; quartered |
½ cup | Oil |
16 smalls | White onions; peeled |
1 cup | Sliced celery |
1 cup | White wine |
1 cup | Chicken broth |
8 \N | Mushrooms |
1½ teaspoon | Cornstarch |
¼ cup | Water |
Brown ducks in oil in large skillet. Reserve 4 tablespoons oil. In large Dutch oven, saute onions in 2 tablespoons oil for 5 minutes. Add celery, ducks and salt. Saute 6 minutes. Add wine and broth. Simmer, covered, 1 hour or until tender. In skillet, saute mushrooms in 2 tablespoons oil for 5 minutes. Remove ducks. Combine cornstarch and water; stir into gravy in Dutch oven until thick. Add mushrooms. Serve with ducks.
MRS BIGELOW ROBINSON (JUDY)
LITTLE ROCK, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .