This week we fed a hungry group of hunters! Hunter’s Style Duck was on the menu and not a bite was left when they finished! Duck is easy to cook and works perfectly in hearty stew-like meals. We typically use breast meat from this bird which is very similar in texture, color and taste to beef or any other red meat.
Credit goes to one of the South’s fantastic cooks - Emeril Lagasse for this delicious recipe! We made a few changes to the original recipe, follow along for a step by step guide to our version of Hunter’s Style Duck.
Cut meat into bite size pieces and season in a large pan with oil.
Brown meat on all sides.
Sprinkle with flour and continue stirring for several minutes.
Add vegetables to pan and stir until cooked.
Add garlic and tomatoes.
Add wine and stock to dish, and allow to simmer for 1 hour.
Serve over rice and enjoy the reward of your hunt!
Hunters Style Duck
2 Mallards (or 4 – 5 teal, or 1 domestic duck)
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell peppers
2 cups chopped mushrooms
1 tablespoon chopped garlic
1 14 ounce can diced tomatoes
2 cups red wine
2 cups beef stock
What To Do:
Cut duck into bite sized pieces. Season with 1/2 teaspoon of salt and pepper. Heat oil in large skillet. Once oil is hot, add the duck and brown on both sides. Sprinkle with the flour and continue to cook, stirring, for several minutes.
Add onions, celery, bell peppers, and mushrooms. Stir, scraping the bottom of the pan. Cook for 4 – 5 minutes. Add the garlic and tomatoes. Cook for about 2 minutes. Add the remaining 1/2 teaspoon of salt, and wine. Continue to cook, stirring, until the sauce thickens slightly, about 5 minutes. Add the stock and reduce the heat to simmer for about 1 hour. Serve over rice. Makes enough to feed 8 hungry men!
post and pictures by Sunshine