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5 pounds duck
1 tablespoon olive oil
2 tablespoons butter
2 cups porcini mushrooms
1 medium sweet onion, thinly sliced
1-1/2 cups Charbono
1/2 cup chicken stock
Salt and pepper
2 tablespoons butter blended with 1 tablespoon flour
Crostini (thin slices of Italian bread, fried in olive oil until crisp)
In a large skillet slowly brown the duck on all sides in oil for 20 to 25 minutes so that the fat is extracted. Remove duck from pan and let it cool until it can be handled. Quarter the duck and set aside.
Pour the residual fat from the pan, leaving approximately 2 tablespoons. Sauté the onion. When it is slightly brown, add the mushrooms. Continue to sauté for 2 to 3 minutes until they are tender.
Heat the wine and reduce it by 1/3. Add it and the stock to the sauté pan. Cook over medium heat, stirring constantly until it boils. Put in the pieces of duck.
Cover and simmer for 20 to 25 minutes, or until the duck is tender. Remove the duck and arrange on a platter.
Whisk butter and flour into the sauce and bring to a boil, stirring until it thickens. Taste for seasoning.
Coat each piece of duck with sauce. This should leave enough for those who prefer more.
Serve with roasted root vegetables and potatoes. Garnish with crostini.
Recipe courtesey of Ca'Vesta.
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