Duck Fricassee with Mushrooms
Ingredients
- 520 gDuck leg (whole)
- 30 gSalted butter (cold)
- 1 pcYellow onion (thinly sliced)
- 250 gButton mushroom (quartered)
- 2 pcGarlic (minced)
- 2 tbspWheat flour
- 150 mlDry white wine
- 300 mlMineral water
- 2 pcThyme (sprigs)
- 1 pcBay leaf (leaf)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspChicken stock (dehydrated)
Method
Tender duck pieces coated in a smooth, glossy sauce. Button mushrooms add an earthy note that perfectly balances the rendered duck fat.
- 1
In a sauté pan, melt the salted butter. Place the duck legs skin-side down. Brown until the skin is crispy and the fat has rendered. Turn over to sear the other side.
- 2
Remove the duck. In the same fat, add the sliced onion and mushrooms. Sauté until the mushrooms brown and the onion becomes translucent. Add the pressed garlic at the end of cooking.
- 3
Sprinkle the flour over the vegetables (singer). Stir to cook the flour for one minute without burning. Deglaze with the dry white wine, scraping the bits from the bottom of the pan with a wooden spatula.
- 4
Return the duck to the pan. Pour in the mineral water until halfway up and add the poultry stock. Add the thyme and bay leaf. Cover and simmer over low heat. The sauce should reduce and thicken to coat the back of a spoon.
- 5
Remove the herbs. Adjust the seasoning with sea salt and black pepper. If the sauce is too thin, whisk in a knob of cold butter off the heat.
Frequently asked questions
How do you get this dish right?
- Never pierce the duck skin with a fork; use tongs to keep the juices inside.
- The duck is cooked when the meat starts to pull away slightly from the drumstick bone.
How long does this dish keep?
Keep for up to 3 days in an airtight container. The sauce will set; reheat gently in a saucepan with a splash of water.
