| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Main, Duck, Sthrn/livng | 2 | Servings | |
INGREDIENTS
| 1 | 1-pound duck | |
| Vegetable oil | ||
| 1/2 | lb | Fresh mushrooms; cut in half |
| 3 | tb | All-purpose flour |
| 3 | c | Water |
| 1/4 | ts | Dried whole basil |
| 1/4 | ts | Dried whole thyme |
| 1 | Bay leaf | |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | md | Onion; sliced |
| 3 | tb | Brandy |
| Hot cooked wild rice |
INSTRUCTIONS
: Wash duck, and cut in half at breastbone; drain and pat dry. Heat 1/4-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 1-1/2 hours. Add brandy, stirring well. Serve over rice. Mary Elizabeth Vaughn of Georgia in October, 1989 "Southern Living" Typos by Jeff Pruett Echo: Cooking 9-19-95 =C4 From : Jeff Pruett Posted to MM-Recipes Digest V4 #2 by "Rfm" <Robert-Miles@usa.net> on Dec 22, 98
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