We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment.If you continue to have issues, please contact us here.
Sprinkle the duck pieces with salt and pepper, then dust lightly with flour.
Heat a few tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the duck pieces on both sides until golden brown. Remove the duck to a plate and pour off most of the fat from the pot. In the same pot, over medium heat, add the garlic, carrots, celery, onions, and red wine. Scrape the pot to dislodge the brown bits stuck to the bottom. Next add the tomatoes and mushrooms, and stir. Place the duck on top of the vegetables and top with the butter and parsley. Reduce the heat to medium-low, cover and cook for 1 hour.
Remove the duck and vegetables to a serving platter. Spoon over the juices and serve warm.
Cook’s Note
Depending on how fatty the ducks are, it may be nice to render the skin a bit and skip the flouring.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.