Recipe by Better Homes and Gardens
"Complement the duck's robust flavor with a rich, red, ripe berry-flavor zinfandel."
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1 (5 pound)
broken dried mushrooms
frozen whole small onions, thawed
margarine or butter
1 1/2 cups
dried savory, sage, or thyme, crushed
I made this for Thanksgiving last year. I made a few substitutions, and it still turned out great. Instead of dried mushrooms, I used lots of portabellos, and I jused chopped onion instead of the frozen onions. It was absolutely marvelous. My guests loved it.
This recipe turned out great. I followed the same advice as the person who reviwed it before me. My guests commented that it was tasty and the texture of the meat was good. I recommend this recipe for anyone who is trying duck for the first time.
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