5 pounds duck
1 Tablespoon olive oil
2 Tablespoon butter
2 cups porcini mushrooms
1 1/2 cups Charbono
1/2 cup chicken stock
1 medium sweet onion, thinly sliced
2 Tablespoons butter blended with 1 Tablespoon flour
In a large skillet slowly brown the duck on all sides in oil for 20 to 25 minutes so that the fat is extracted. Remove duck from pan and let it cool until it can be handled. Quarter the duck and set aside.
Pour the residual fat from the pan, leaving approximately 2 tablespoons. Saute the onion and add mushrooms until tender.
Heat the wine and reduce it by 1/3. Add it and the stock to the sauté pan. Cook over medium heat, stirring constantly until it boils. Put in the pieces of duck. Cover and simmer for 20 to 25 minutes, or until the duck is tender. Remove the duck and arrange on platter.
Whisk butter and flour into the sauce and bring to a boil, stirring until it thickens. Taste for seasoning. Coat each piece of duck with sauce. This should leave enough for those who prefer more.
Recipe courtesy of CONSORZIO CAL-ITALIA
Serve with Beoger Charbono