Duck With Mustard And Leeks
|Leeks||1 Cup (16 tbs)|
|Duck||1 , defrosted if frozen, cut into 4 pieces|
|Peanut oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), sliced|
|Chopped shallots/Chopped red onion||2 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Whipping cream/Mock cream||1⁄2 Cup (8 tbs)|
|Dijon mustard||2 Tablespoon (Grey Poupon Is Fine)|
|Brandy||1⁄2 Cup (8 tbs)|
Slice the leeks lengthwise, and then into 2-inch pieces, using only the tender portions.
Hack the duck into small pieces, each about 2 inches square.
Cut the legs and thighs into 2 pieces.
Use your cleaver or poultry shears for this.
Season with salt and pepper to taste.
Heat a large frying pan or wok.
Add the oil and saute or stir-fry the duck pieces over high heat until they are browned.
Remove the duck from the pan and discard the oil.
Heat the pan again and saute the garlic and shallots or red onion for a minute or two.
Add the white wine and the duck.
Cover and simmer until the duck is tender, about 25 minutes.
Increase the heat to high and add the leeks.
Toss and cover.
Reduce heat to medium and cook for about 3 minutes.
Add the cream and mustard.
Barely warm the brandy in a small saucepan, ignite it, and pour over the duck.
Be careful doing this, but it is important to burn off the alcohol.
No, you don't want to do this in front of your guests.
You may just burn up the whole dining room.
Do it in the kitchen.
Serve with Semolina Dumplings with Ham, and Carrot and Zucchini Salad.