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Title: Foxfire Duck Categories: Main, Duck, Sthrn/livng Yield: 2 Servings 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 : 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" 22, 98 |