Mushroom Fennel And Duck Stew
|Bacon||6 Ounce, cut into 3/4 inch strips|
|Shallots||2 Large, peeled, finely chopped|
|Garlic||1 Clove (5 gm), peeled and minced|
|Fennel bulbs||3 Large, trimmed and quartered|
|White mushrooms||12 Ounce, wiped, trimmed, and quartered if large, whole if small|
|Chicken stock||2 Cup (32 tbs)|
|Boiling onions||12 Ounce, peeled, with a small in each root end or use frozen pearl onions|
|Marjoram/2 sprigs of fresh marjoram||1 1⁄2 Teaspoon|
|Dried thyme leaves||1 1⁄2 Teaspoon|
|Ground black pepper||To Taste|
|Dry madeira||1⁄2 Cup (8 tbs)|
|Red wine vinegar||2 Teaspoon|
Place the bacon in a large, heavy dutch oven or casserole and turn the heat to medium.
Cook the bacon uncovered for a few minutes until the pieces start to separate and the fat covers the bottom of the pot.
Stir in the shallots and cook for 5 to 6 minutes until they are clear, then add the garlic and cook for 30 seconds longer.
Add the fennel, stir to cover with the bacon drippings, and continue cooking, stirring occasionally to cook evenly, until the fennel has started to brown, about 30 minutes.
Add the mushrooms to the pot and cook for 2 to 3 minutes longer.
While the fennel is cooking, wash the duck, trim off any excess fat from around the neck and tail, reserving it for later .
Cut off the legs and wings, discarding the wing tips or reserving them for later use with the heart, neck, and gizzard in stock.
Chop the remaining carcass into small serving pieces.
Remove any extra bones.
Pat the pieces very dry on paper towels.
Preheat your oven to 325Â°F.place a large piece of duck fat in a large, heavy skillet and render it over medium-high heat until about 2 to 3 tablespoons of fat cover the bottom of the pan.
Remove the remaining fat and discard, or retain it for another use.
When the melted fat is very hot, add the pieces of duck, skin side down.
Saute them for 10 to 12 minutes, turning once, until they are light brown then transfer them to the pan with the fennel.
Discard the rendered fat.
Adjust the heat to high; stir in the stock, onions, marjoram, thyme, salt, pepper, Madeira, and vinegar; bring the liquid to a boil; cover; and transfer the pan to the middle of the preheated oven for 1 1/2 hours, until the duck is tender.
Remove the casserole from the oven and skim off the fat with a large spoon.or let the duck cool, so the fat is more solid and remove from the top.
Once the stew is degreased, place the casserole on top of the stove over medium heat.
Dissolve the cornstarch in a little water, then pour it into the casserole, and mix well.
Let the duck simmer for 3 or 4 minutes uncovered, then serve over buttered noodles.
This stew may be prepared ahead of time and held over gentle heat for 45 minutes to an hour.or prepare it up to 2 days ahead, refrigerate, then reheat it slowly.