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Duck, Hunterís Style

  • Yield: 4 servings


  • 2 mallards, or 4 teals, or 1 domestic duckling (3 to 4 pounds total weight)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 3 tablespoons flour
  • 2 cups chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell peppers
  • 2 cups chopped mushrooms, such as shiitakes, oysters, or portobellos
  • 1 tablespoon chopped garlic
  • 2 cups chopped, peeled, and seeded tomatoes or 2 cups chopped canned tomatoes
  • 2 bay leaves
  • 2 cups dry red wine
  • 2 cups Veal Stock


  • Cut the duck into serving pieces. Season with 1/2 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 to cook, stirring, for 4 to 5 minutes.
  • Add the onions, celery, bell peppers, and mushrooms. Stir, scraping the bottom of the pan to loosen any browned particles, and cook for 4 to 5 minutes. Add the garlic and tomatoes. Cook for about 2 minutes. Add the remaining 1/2 teaspoon salt, bay leaves, and wine. Continue to cook, stirring, until the sauce thickens 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 the bay leaves and serve.