Curried Duck Martinique Recipe
This recipe of Curried Duck Martinique was picked up by me from a gourmet magazine, I twisted it a little bit to meet my taste here I am, sharing my version with you. I have a weakness for Meat Meatloaf, thus I prepare this recipe often. Never ever miss out on this great Curried Duck Martinique recipe.
Ingredients
3 cups coarsely chopped cooked duck
3 cups sliced mushrooms
6 tablespoons butter, melted
1 cup diced apple
1/3 cup grated onion
1 garlic clove, crushed in a garlic press
3 tablespoons flour
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup whipping cream
1/2 cup duck stock (made from cooking the carcass)
3 tablespoons Madeira or sweet sherry
Directions
1. Cook duck and mushrooms in half the melted butter in a skillet over low heat, until the duck is slightly browned and the mushrooms are tender. Remove from heat and cover.
2. Saute apple, onion, and garlic in remaining butter in a large skillet until soft. Remove skillet from the heat and stir in flour, curry, salt, and pepper.
3. Place skillet over low heat and blend in cream, stock, and Madeira. Stir constantly until the mixture thickens. Stir in the duck and mushroom mixture.
2. Saute apple, onion, and garlic in remaining butter in a large skillet until soft. Remove skillet from the heat and stir in flour, curry, salt, and pepper.
3. Place skillet over low heat and blend in cream, stock, and Madeira. Stir constantly until the mixture thickens. Stir in the duck and mushroom mixture.
