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LOCATION: Recipes >> Poultry >> Duck 04

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Duck Stewed in Red Wine
Yield: Four servings.

1 1/2 teaspoons olive oil
1 pound skinless, boneless duck breasts
1 medium onion, peeled and diced
3 carrots, peeled and diced
1 cup small white mushrooms, quartered
2 cups red wine
1 cup chicken broth

Salt and freshly ground pepper to taste
2 tablespoons chopped parsley

Heat the oil in a large skillet over medium-high heat. Add the
duck and sear on both sides. Set aside. Add the onion and carrots
to the skillet and cook for 3 minutes. Add the mushrooms and cook
for 5 minutes. Add 1 cup of wine and deglaze the pan.

Add the remaining wine and the broth. Bring to a boil. Reduce to
a slow simmer. Add the duck and cook until medium rare, about 10
minutes. Remove the duck, slice on the diagonal and set aside.
Increase the heat and simmer until liquid has reduced to 1 1/2
cups. Strain through a fine-mesh sieve. Season with salt and
pepper. Place in a medium skillet and add the duck.

Heat the duck and the sauce just until warmed through. Arrange
the duck slices on each of 4 plates, spoon some of the sauce over
them and sprinkle with parsley. Serve with collard greens and


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