Ingredients:
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Mallards
Salt
Freshly ground black pepper
Vegetable oil
Flour
Onions, chopped
Celery, chopped
Bell pepper, chopped
Mushroom, chopped
Garlic, chopped
Tomatoes, chopped, peeled and
seeded.
Bay leaves
Dry red wine
Beef broth
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2 (about 1.5kg in total)
1 teaspoon
¼ teaspoon
2 tablespoons
3 tablespoons
2 cups
½ cup
½ cup
2 cups
1 tablespoon
2 cups
2
2 cups
2 cups
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Method:
-
Cut the duck into serving pieces. Season with ½ teaspoon
of the salt and the black pepper. Heat the oil in a large skillet over
medium high heat. When the oil is hot, add the duck and brown evenly on
both sides, about 10 minutes. Sprinkle with the flour and continue
cook, stirring, for 4 ~ 5 minutes.
-
Add the onions, celery, bell peppers and mushrooms.
Stir, scraping the bottom of the pan to loosen any brown particles, and
cook for 4 ~ 5 minutes. Add the garlic and tomatoes. cook for about 2
minutes. Add the remaining ½ teaspoon salt, bay leaves and wine.
Continue to cook, stirring until the sauce thicken slightly, about 5
minutes. Add the stock and reduce the heat to medium. Cook, stirring
occasionally for about 2 hours, or until the duck is tender.
-
Remove bay leaves and serve.
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