Title: Stewed Duck and Wild Mushrooms
Categories: Poultry Mushroom
Yield: 4 Servings

ESSENCE OF EMERIL #EE2425
1/4	c	Olive oil
1		Whole duck (about 3-5
		Pounds), cut into 8 pieces
		Essence
1/4	c	Flour
3	c	Julienned onions
3	oz	Finely chopped Tasso
3	c	Sliced assorted wild
		Mushrooms, such as Shiitakes
		Oysters, and
		Chantrelles
1	c	Red wine
2	c	Dark chicken stock
2	tb	Chopped green onions
1	tb	Finely chopped parsley

In a cast-iron skillet, heat the olive oil. Season the duck pieces with Essence. When the oil is hot, sear the duck for 2-3 minutes on each side. Remove the duck from the skillet and set aside. Stir in the flour and cook for 5-7 minutes for a medium brown roux. Add the onions, Tasso and mushrooms. Saute for 3 minutes. Season with salt and pepper. Add the duck pieces back to the skillet. Add the red wine and stock. Bring the liquid up to a boil and reduce to a simmer.

Continue cooking for 30-35 minutes or until the duck meat is tender. Turn the duck pieces in the sauce every 10 minutes to prevent the meat from drying out. Stir in the green onions. Adjust the seasonings if needed. From: Sylvia Steiger Date: 30 Sep 97 National Cooking Echo Ä

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