Duck Braised with Olives
INGREDIENTS:
6 Teal breasts, deboned/halved 1/2 c Wine, sherry
6 tb Butter 2 c Button mushrooms, small
3 tb Flour 1/4 c Parsley, minced
2 c Chicken broth Salt & pepper to taste
6 Teal breasts, deboned/halved 1/2 c Wine, sherry
6 tb Butter 2 c Button mushrooms, small
3 tb Flour 1/4 c Parsley, minced
2 c Chicken broth Salt & pepper to taste
Directions: Season teal breast halves with salt and pepper. Melt butter in a black iron pot and brown breast halves. Remove to baking dish. Add flour to butter in pot, stirring well. Brown a little or not, your taste. Slowly add chicken broth and sherry. Season to taste. Blend well and pour over teal. Add mushrooms and parsley. Bake at 350-F for 1 hour in a covered baking dish. Serve with wild rice. Also for: Use doves, quail, snipe, woodcock, grouse, pheasant & rabbit Suggestions: Use oyster liquor instead of chicken stock