| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce11 |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
|
Whole Duck – (3 to 5 lbs); cut into 8 pieces |
|
|
Emeril's Essence; see * Note |
| 1/4 |
c |
Flour |
| 3 |
c |
Julienned onions |
| 3 |
oz |
Finely-chopped Tasso |
| 3 |
c |
Sliced assorted wild mushrooms |
|
|
(such as Shiitakes; Oysters, and Chantrell |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Red wine |
| 2 |
c |
Dark chicken stock |
| 2 |
tb |
Chopped green onions |
| 1 |
tb |
Finely-chopped parsley |
|
|
Chateau Potatoes; see * Note |
|
|
=== GARNISH === |
|
|
Chopped chives |
|
|
Brunoise red peppers |
INSTRUCTIONS
* Note 1: See the "Emeril's Essence Information" and "Chateau Potatoes"
recipes which are included in this collection.
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 to 3 minutes on each
side. Remove the duck from the skillet and set aside. Stir in the flour and
cook for 5 to 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 to 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. Spoon the duck and mushrooms in the center
of a platter. Arrange the potatoes around the duck. Garnish with chives and
brunoise red peppers. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2425 broadcast 10-01-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-14-1996
Recipe by: Emeril Lagasse
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