Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 whole duck, cut into 8 pieces 1/2 cup flour plus

  3. 2 tablespoons Essence

  4. 1 cup chopped yellow onions

  5. 2/3 cup chopped carrots

  6. 1/2 cup chopped celery

  7. 2/3 cup chopped parsnips

  8. 1/2 cup chopped turnips

  9. 1 tablespoon minced garlic

  10. 1 tablespoon chopped fresh thyme

  11. 1 tablespoon chopped fresh basil

  12. 1 tablespoon chopped fresh oregano

  13. 3 cups duck stock

  14. 1 cup red wine Salt and black pepper

  15. 1 cup mashed sweet potatoes

  16. 1/2 cup fried parsnip strips

  17. 2 tablespoons chopped green onions

Instructions Jump to Ingredients ↑

  1. In a cast iron skillet, heat the olive oil. Season both the meat and the flour with essence. Dredge the duck pieces in the flour. When the oil is smoking hot, add the duck pieces, skin side down. Brown the duck for 2 to 3 minutes on each side to get an even browning. Remove the duck and set aside. In the same oil, stir in 2 tablespoons of the remaining flour. Add the onions, carrots, celery, parsnips, turnips and garlic. Saute the vegetables for 2 to 3 minutes. Add the fresh herbs and season with salt and pepper. Add the duck pieces. Pour the duck stock and the red wine into the pan. Bring the liquid up to a boil and reduce to a simmer. Cover with a lid. Simmer the duck for 30 to 35 minutes or until the vegetables are fork tender. Reseason with salt and pepper if needed. Mound the potatoes in the center of a shallow bowl. Remove a couple of duck pieces and place on top of the potatoes. Spoon the sauce and vegetables over the duck. Garnish with the parsnip strips and green onions. Yield : 4 to 6 servings


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