- 1 duck
- 5 ounces [155 mL] Brandy
- 1 cup [250 mL] dry red wine
- 1 small onion, minced
- 1/2 teaspoon [2.5 mL] thyme
- 1 bay leaf
- 1 tablespoon [15 mL] freshly chopped parsley
- 3 tablespoons [45 mL] olive oil
- 3 tablespoons [26.25 g] all-purpose flour
- 2 tablespoons [30 g] butter
- 1/2 pound [227 g] fresh mushrooms, cleaned then halved
- Salt and pepper, to taste
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- Remove excess fat from duck.
- Cut-up duck into 4 parts [2 breast halves, 2 thighs with legs].
- Transfer duck parts into a stainless steel bowl.
- Salt and pepper.
- Mix together Brandy, dry red wine, minced onion, thyme, bay leaf and freshly chopped parsley.
- Pour Brandy mixture all over duck parts.
- Cover with wax paper; refrigerate for 12 hours.
- Preheat oven to 350°F [180°C].
- Reserving marinade, remove duck parts from bowl; dry onto paper toweling.
- Heat olive oil into an oven-safe casserole.
- Evenly brown duck parts on all sides into hot olive oil.
- Sprinkle duck parts with flour; brown for 6 to 8 minutes more.
- Through a fine sieve, pour reserved marinade into a saucepan; bring to a boil.
- Scum marinade as soon as it starts to boil, before pouring it into casserole, all over chicken parts.
- Salt and pepper; cover and roast into preheated oven, for 1 hour.
- Melt butter into a frypan.
- Over high heat brown mushroom halves into melted butter for 5 minutes.
- Add mushrooms to casserole.
- If desired, sprinkle with more seasonings.
- Cover and roast into oven for 15 minutes more.
- Serve.
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