Duck elegante
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Ducks; quartered | |
| ½ | cup | Oil |
| 16 | smalls | White onions; peeled |
| 1 | cup | Sliced celery |
| 1 | cup | White wine |
| 1 | cup | Chicken broth |
| 8 | Mushrooms | |
| 1½ | teaspoon | Cornstarch |
| ¼ | cup | Water |
Directions
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, .