Southern Duck - Breezy Hill Shooting Preserve

Southern Duck

1 large or 2 small ducks (with skin on)

Salt and pepper

Thyme

Basil

Oil

Flour

Oil or butter, if needed

1 onion, diced

12 carrots, diced

1 turnip, diced

2 ribs celery, diced

1 cup red wine

2 cups chicken stock or broth

Cut duck into pieces with skin on. Season duck pieces with salt, pepper, thyme and basil and brown in oil in large skillet. Remove meat from skillet. Add about 1 tablespoon of flour to liquid in pan to make roux; if necessary, add oil or butter. Add onion, carrots, turnip and celery to roux. Pour in wine and stock. Bring to a boil. Return meat to skillet. Lower heat, cover and simmer for 1-1/2 hours. Serve with brown rice or sweet potatoes.