Be the first to Braised duck recipe with mushrooms and port wine.
Ingredients:
- 1 duck, about 5 pounds, cut in serving size pieces
- 1 tablespoon oil
- 8 ounces sliced mushrooms
- 3 tablespoons all-purpose flour
- 3 cups water
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 small bay leaf
- dash ground thyme
- 1 onion, stuck with 4 cloves
- 1/2 cup port wine
Preparation:
Rinse the duck and pat dry with paper towels. Brown duck on all sides in hot oil in a large skillet over medium heat, cooking for at least 30 minutes. Remove duck and pour off all but 3 tablespoons of fat. Cook mushrooms in remaining fat for 5 minutes; blend in flour, stirring well. Stir in water and bring to a boil. Return duck to skillet; add salt, pepper, bay leaf, thyme, and onion. Bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours, or until duck is tender. Add port wine, heat through, and serve with rice.
Braised duck recipe serves 4.
Braised duck recipe serves 4.
More Duck Recipes
Roast Duckling with Champagne
Roast Duck with Orange Molasses Sauce
Roast Duck Recipe
Honeyed Roast Duck
Duck and Goose Recipes
Chicken Recipes
Cornish Hens
Turkey Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
