Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Wild Duck Fricassee
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- #129166
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
1 whole duck, cut in pieces
2 tablespoons oil
2 tablespoons flour (plain)
1 whole pod garlic (cut off top and bottom and remove skin)
2 large onions, chopped
2 stalks celery, chopped
6 queen green olives, seeded and cut in pieces
1/2 fresh lemon, zest of
1/4 cup chopped green onions, top and bottom
2 tablespoons fresh chopped parsley
salt and black pepper to taste
red pepper to taste
directions
Make nice brown roux with the oil and flour. Add onions and celery and cook until soft. Add duck pieces and brown in the roux and vegetables.
Add water to cover the duck. Add whole garlic, green olives and lemon peel. Cook until duck is tender about 1-1/2 hours.
Season with salt and peppers to taste. Add green onions and parsley and let set for 15 minutes. Serve over hot rice.
added by
juicy24
nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
September 24, 2013
Excellent recipe!! I found the instructions quite easy to follow.
July 17, 2013
Only giving this a three stars because while it has potential to be excellent, the directions kinda ruin it. First, it doesn't explain how to make a roux. Some people are going to need that info. Second, you don't brown food in a roux. A roux is meant to thicken. I would brown the duck in oil then remove from pan. Cook the onions in oil until soft and remove with slotted spoon. Make sure there is 2 tb of oil left in the pan, if not, add more. Then add the flour and stir over low heat until you get a lovely slightly browned roux. Stir the veggies back in and add a little water to thin the roux. Add the duck back in and add more water as needed to get to the proper level. Follow the rest of the recipe. That should yield a much nicer texture to the duck and the sauce.