Foxfire duck
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 1-pound duck |
| Vegetable oil | ||
| ½ | pounds | Fresh mushrooms; cut in half |
| 3 | tablespoons | All-purpose flour |
| 3 | cups | Water |
| ¼ | teaspoon | Dried whole basil |
| ¼ | teaspoon | Dried whole thyme |
| 1 | each | Bay leaf |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | medium | Onion; sliced |
| 3 | tablespoons | Brandy |
| Hot cooked wild rice | ||
Directions
Wash duck, and cut in half at breastbone; drain and pat dry. Heat ¼-inch of oil in a large skillet; add duck halves, and cook over medium heat 10 minutes or until brown, turning occasionally. Drain, reserving 3 tablespoons oil in skillet. Place duck on paper towels.
Saute mushrooms in hot oil in skillet 3 minutes. Add flour; cook over low heat 1 minute, stirring constantly. Gradually add water; cook over medium heat, stirring constantly, until mixture comes to a boil. Add basil and next 5 ingredients, mixing well. Return duck to skillet; cover, reduce heat, and simmer 1-½ hours. Add brandy, stirring well. Serve over rice. Mary Elizabeth Vaughn of Georgia in October, 1989"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-17-95