Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| 1 \N | Whole duck (about 3-5 |
| \N \N | Pounds), cut into 8 pieces |
| \N \N | Essence |
| ¼ cup | Flour |
| 3 cups | Julienned onions |
| 3 ounces | Finely chopped Tasso |
| 3 cups | Sliced assorted wild |
| \N \N | Mushrooms, such as Shiitakes |
| \N \N | Oysters, and |
| \N \N | Chantrelles |
| 1 cup | Red wine |
| 2 cups | Dark chicken stock |
| 2 tablespoons | Chopped green onions |
| 1 tablespoon | Finely chopped parsley |
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.
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