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Ingredientes
- 2 Tbsp. vegetable oil
- 2 c. minced onions
- 1 c. diced carrots
- 1 c. diced celery Salt to taste Freshly-grnd black pepper to taste
- 2 lb duck breast medium diced
- 2 Tbsp. flour
- 1 Tbsp. tomato paste
- 1 c. dry red wine
- 5 c. veal reduction
- 2 x bay leaves
- 2 sprg fresh thyme
- 1 lb baby shiitake mushrooms stems removed
- 3 c. mashed sweet potatoes
- 2 Tbsp. butter cubed
Direcciones
- In a large saute/fry pan, over medium heat, add in the oil. When the oil is warm, add in the onions, carrots and celery. Season with salt and pepper. Saute/fry for 2 min. Add in the duck to vegetables, season with salt and pepper and saute/fry for 1 minute. Dust the duck with the flour and cook for 2 min, stirring constantly.
- Stir in the tomato paste and cook for 30 seconds. Stir in the red wine and the veal reduction. Add in the bay leaves and thyme. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 1 1/2 hrs, during the last 30 min add in the mushrooms. Remove from the heat and cold.
- Pour the mix into a deep 9-inch oval dish. Place spoonfuls of the sweet potatoes over the meat mix. Dot the top of the sweet potatoes with the butter. Place in a preheated 350 degree oven and cook for about 30 min or possibly till the potatoes are golden brown. (Place a baking sheet under the dish in case the pie starts to bubble over.) Remove from the oven spoon into serving plates and garnish with parsley.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 6 servings | |
| Calories 381 | |
| Calories from Fat 110 | 29% |
| Total Fat 12.42g | 16% |
| Saturated Fat 4.23g | 17% |
| Trans Fat 0.12g | |
| Cholesterol 50mg | 17% |
| Sodium 696mg | 29% |
| Potassium 2246mg | 64% |
| Total Carbs 44.72g | 12% |
| Dietary Fiber 14.0g | 47% |
| Sugars 19.68g | 13% |
| Protein 15.79g | 25% |
