Foxfire Duck
- 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" on Dec
22, 98
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
