A DUCK IN THYME
The Bounty Of Central Florida by Valerie Hart
Yield: 4 Servings
2 young ducks, approximately 2-3 pounds each
Salt and pepper
Marinade:
1/4 cup brandy or cognac
2 cups Cabernet Sauvignon wine
1 large Florida sweet onion, chopped
Handful of fresh thyme, or 1 teaspoon dried
1/2 teaspoon ground allspice
1 bay leaf
1. Clean, rinse and cut each duck into six pieces. Remove excess fat. Sprinkle with salt and pepper.
2. Combine marinade ingredients in a large pan. Place duck in the pan and spoon the marinade over. Cover and refrigerate overnight or several hours, turning the duck several times for it to marinate evenly.
3. Remove duck from the marinade and set aside. Strain marinade and reserve.
To cook the duck:
4 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
1/2 pound white mushrooms, cut into large chunks
2 tablespoons all-purpose flour
1 cup beef broth
2 large carrots, finely chopped
1. Combine butter and olive oil in a deep skillet. Heat to the sizzling point and set the duck pieces in, skin side down. Cook over medium-high heat until brown. Turn and cook on the other side. Remove duck from the skillet. Lower heat to medium.
2. Add the garlic and mushrooms and cook until the mushrooms are soft Stir in the flour. Slowly stir in 1 cup of the marinade. Add the beef broth, stirring until smooth. Add the carrots.
3. Add duck pieces and bring to a boil. Lower heat to medium-low and cover the skillet. Cook 1 hour or longer, until the duck is very tender.
4. Remove duck from the skillet. Bring the gravy to a hard boil and pour around the duck pieces to serve.
Note: This is marvelous accompanied by wide noodles to absorb the delicious gravy.
|
