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Duck Sauté with Madeira
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by:
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Necessary Ingredients:
1 tablespoon vegetable oil 1(4-to-5 lb.) duck, quartered 1 onion, chopped 11/2 tablespoons all-purpose flour 3/4 cup red wine 3/4 cup brown beef stock or chicken stock 1 bouquet garni 2 shallots, chopped 1 garlic clove, crushed salt and pepper 1/4 lb. mushrooms, thinly sliced 3 tablespoons Madeira 1 tablespoon chopped parsley, if desired |
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Cooking Directions:
Heat oil in a large skillet. Sauté' duck pieces cut side down in oil 1 to 2 minutes to seal in juices. Turn over and cook skin-side down 15 to 20 minutes until browned well and all fat has been rendered so duck will not be greasy. Remove duck and discard all but 2 tablespoons fat. Stir in onion, sauté until lightly browned. Stir in flour. Cook and stir over medium heat until browned. Immediately add wine, stock, bouquet garni, shallots, garlic and salt and pepper. Return duck to skillet. Cover and simmer 20 to 25 minutes until tender when pierced with a skewer or done as desired. Add more stock if sauce becomes thick. Add mushrooms and Madeira. Simmer 2 to 3 minutes longer until mushrooms are tender. Sauce should be just thick enough to coat a spoon. To thin sauce add more stock; to thicken sauce simmer until reduced. Discard bouquet garni. Taste sauce for seasoning. Arrange duck pieces on platter. Spoon mushrooms and sauce onto duck and around platter edge. Sprinkle duck with parsley. Serves 4 |
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