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2 Ducklings, quartered (5 Lb each)
1 ts Salt
1/4 ts Pepper
1 1/2 c Dry red wine
1/4 c Brandy
1 c Onions, chopped
1 ts Dried thyme leaves
1/2 ts Dried marjoram leaves
1/2 ts Crushed bay leaf
1/4 ts Ground allspice
1 cn Chicken broth (approx 14 oz)
1 Clove garlic, minced
1 lb Fresh mushrooms, halved
1/4 c All-purpose flour, unsifted
Wipe duckling quarters with damp paper towels. Sprinkle with salt and pepper.
Make Marinade: In a large bowl, mix marinade ingredients. Add duckling quarters, turning in marinade until well coated. Cover tightly with foil and refrigerate overnight (turn occasionally). Next day: Use tongs to remove duck quarters from marinade, allowing excess to drip back into bowl. Drain on paper towels. Strain marinade and reserve.
Place 4 duck quarters skin side down in an 8-quart Dutch oven over medium heat. Cook, turning often, until browned all over, about 15 minutes; remove to paper towels. Repeat with the other 4 quarters. Pour off fat from pan, reserving 1/4 cup. Return all duck pieces to pan; add 1 1/2 cup strained marinade and the chicken broth. Bring to a boil, reduce heat to low; cover and simmer for 1 1/2 hours or until duck is tender. Remove duck to a platter; cover to keep warm. Strain cooking liquid into a measuring cup or bowl; skim off fat. Add water if necessary to make 2 1/2 cups. Heat the reserved 1/4 cup fat in the Dutch oven. Saute the garlic and mushrooms until just tender; stir in flour. Gradually stir in the 2 1/2 cups cooking liquid. Bring to a boil, stirring, until thickened. Pour some mushroom gravy over the duck pieces and serve hot. Pass the remaining gravy.
Makes 8 servings
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