| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
|
Whole duck; cut into 8 pieces |
| 1/2 |
c |
Flour plus 2 tablespoons |
|
|
Essence |
| 1 |
c |
Chopped yellow onions |
| 2/3 |
c |
Chopped carrots |
| 1/2 |
c |
Chopped celery |
| 2/3 |
c |
Chopped parsnips |
| 1/2 |
c |
Chopped turnips |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Chopped fresh thyme |
| 1 |
tb |
Chopped fresh basil |
| 1 |
tb |
Chopped fresh oregano |
| 3 |
c |
Duck stock |
| 1 |
c |
Red wine |
|
|
Salt and black pepper |
| 1 |
c |
Mashed sweet potatoes |
| 1/2 |
c |
Fried parsnip strips |
| 2 |
tb |
Chopped green onions |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW #EE2294
In a cast iron skillet, heat the olive oil. Season both the meat and the
flour with essence. Dredge the duck pieces in the flour. When the oil is
smoking hot, add the duck pieces, skin side down. Brown the duck for 2 to 3
minutes on each side to get an even browning. Remove the duck and set
aside. In the same oil, stir in 2 tablespoons of the remaining flour. Add
the onions, carrots, celery, parsnips, turnips and garlic. Saute the
vegetables for 2 to 3 minutes. Add the fresh herbs and season with salt and
pepper. Add the duck pieces. Pour the duck stock and the red wine into the
pan.
Bring the liquid up to a boil and reduce to a simmer. Cover with a lid.
Simmer the duck for 30 to 35 minutes or until the vegetables are fork
tender. Reseason with salt and pepper if needed. Mound the potatoes in the
center of a shallow bowl. Remove a couple of duck pieces and place on top
of the potatoes. Spoon the sauce and vegetables over the duck. Garnish with
the parsnip strips and green onions.
Yield: 4 to 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998
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