frozen whole duck
24 oz shitake, portobello, and button mushrooms, chopped
1/4 C carrots, chopped
1/4 C celery, chopped
1/4 C onion, chopped
2 garlic cloves, minced
1 tomato, coarsely chopped
4 C beef broth
1/2 C red wine
1 bay leaf
1/2 t dried thyme
1/2 t black pepper
1/2 t black pepper
Thaw duck in refrigerator 36-48 hours.
Preheat oven to 375°.
Season duck and roast, breast side up on roasting pan 26 mins per pound.
Internal temperature should reach 180° at the thigh joint.
Once duck is roasted, legs will move freely and juices will run clear.
Let cool and shred.
In a skillet over high heat, sauté mushrooms in 2 T oil until browned.
Set mushrooms aside.
Using 2 more T oil, sauté carrots, celery, and onion until browned.
Add garlic and cook for 1 min.
Add tomato and cook for 2 mins.
Reserve 3/4 C mushrooms and add what's left.
Add broth, wine, bay leaf, thyme, and black pepper.
Bring to a boil and simmer 30 mins.
Purée with an immersion blender.
Stir in mushrooms and shredded duck.
Season to taste.
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