| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Game | 4 | Servings |
INGREDIENTS
| 2 | Ducks; quartered | |
| 1/2 | c | Oil |
| 16 | sm | White onions; peeled |
| 1 | c | Sliced celery |
| 1 | c | White wine |
| 1 | c | Chicken broth |
| 8 | Mushrooms | |
| 1 1/2 | ts | Cornstarch |
| 1/4 | c | Water |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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