Stewed duck and wild mushrooms

4 servings

Ingredients

QuantityIngredient
¼cupOlive oil
1Whole duck (about 3-5
Pounds), cut into 8 pieces
Essence
¼cupFlour
3cupsJulienned onions
3ouncesFinely chopped Tasso
3cupsSliced assorted wild
Mushrooms, such as Shiitakes
Oysters, and
Chantrelles
1cupRed wine
2cupsDark chicken stock
2tablespoonsChopped green onions
1tablespoonFinely chopped parsley

Directions

ESSENCE OF EMERIL #EE2425

In a cast-iron skillet, heat the olive oil. Season the duck pieces with Essence. When the oil is hot, sear the duck for 2-3 minutes on each side. Remove the duck from the skillet and set aside. Stir in the flour and cook for 5-7 minutes for a medium brown roux. Add the onions, Tasso and mushrooms. Saute for 3 minutes. Season with salt and pepper. Add the duck pieces back to the skillet. Add the red wine and stock. Bring the liquid up to a boil and reduce to a simmer.

Continue cooking for 30-35 minutes or until the duck meat is tender.

Turn the duck pieces in the sauce every 10 minutes to prevent the meat from drying out. Stir in the green onions. Adjust the seasonings if needed.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: