Ragout Of Duck
|Duck||5 Pound, cut into serving pieces|
|Chicken stock||1 Cup (16 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Diced green peppers||1⁄2 Cup (8 tbs)|
|Celery||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Stewed tomatoes||2 Cup (32 tbs)|
|Minced parsley||2 Tablespoon (For Garnishing)|
Remove all of the skin and underlying fat from the duck.
Heat 1 tablespoon of the stock in a large skillet over medium heat.
Add the duck and brown.
Remove the duck, drain it, and place in a deep 2-quart ovenproof casserole.
Set aside and keep warm.
Add the onions, peppers, and celery to the skillet and cook until the onions are translucent.
Add the garlic and thyme and stir together.
Add the tomatoes and remaining stock and bring to a boil, stirring often.
Pour the tomato mixture over the duck and cover the casserole.
Bake at 350° for 2 hours.