Ingredients for 6 servings:
The basis
Duck thighs of 1.2 kilograms
Bulb large 1 pc.
Flour 1 tbsp.
White dry wine 100 ml.
Chicken broth or water 200 ml.
Sprigs of fresh thyme 2-3 pcs.
Chanterelles 300 grams
Champignons 200 grams
Granular mustard 1 tbsp.
Cream 33% 100 ml.
Salt and pepper to taste
From the hips we remove the skin and cut out the bones. Cut the meat into small pieces. Cut the champignons into halves or quarters, depending on the size. Large chanterelles are cut into pieces, leaving small ones intact. Onion cut into quarters of rings, garlic finely chopped. In a sauté pan on a strong fire, warm 2 tbsp. Vegetable oil. In a few rounds, fry the duck to a ruddy crust from all sides, about a minute at sunset. We shift to the plate.
Slightly reduce the heat. We put the onion in a saucepan and fry, stirring, 3-4 minutes. Add the flour and fry, stirring for 1 minute.
Pour the wine and broth (or water), bring to a boil. Solim to taste
We put fried duck in the saucepan, add a couple of twigs of thyme.
Stir, cover with a lid and simmer on a slight heat until the softness of the meat, about half an hour. We put mushrooms in the saucepan.
We extinguish 10 minutes. Add cream, mustard and garlic. Warm it up for a couple of minutes and remove it from the fire. We serve. The most delicious - with mashed potatoes.
Bon Appetit!
