Duck elegante

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.



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, .

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