Summary

Ingredients

• 1 duck (s)
• 500 g mushrooms
• 100 g bacon, streaky
• 300 g shallot (s)
• 3 tablespoon oil
• 2 cloves garlic)
• 3 tablespoon flour
• 0.5 liter ½ red wine
• 2 bay leaves
• 4 sprig (s) thyme
• 0.5 ½ lemon (s), untreated, zest and juice it
• salt and pepper

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Instructions

1. Wash the duck and cut it into 8 or 10 parts. Rub the parts all around with salt and pepper. Clean the mushrooms, dice the bacon, peel and cut the shallots.
2. Put the bacon and shallots in a very wide casserole or roasting pan with 2 tablespoons of oil. Leave the bacon on medium heat and fry the shallots until golden brown. Peel and squeeze the garlic. Then remove the shallot mixture from the pot with a slotted spoon, leaving the fat in the pot. Fry the mushrooms in the fat while stirring until golden brown, also remove.
3. Heat 1 tablespoon more oil in the saucepan, gradually fry the duck parts all around. Dust the flour over it and sweat it, gradually stirring in the wine. Add shallot mixture, bay leaves and thyme, cover and simmer over medium heat for about 40 minutes. Then stir in the mushrooms, simmer uncovered over a high heat for about 10 minutes. Season with grated lemon zest, lemon juice, salt and pepper.
4. Serve garnished with thyme.