Duck, Peas and Mushrooms in Burgundy
1 cut-up duck, about 4 lbs
1/4 cp seasoned flour
2 tbsp fat
1/2 lb sliced mushrooms
1 medium onion, chopped
2 cps Burgundy wine (or any dry red wine)
3 cps cooked rice
1 pkg frozen peas
3 tbsp shredded pimentos
1 - Choose duck which is not too fat.
2 - Shake pieces in paper bag with seasoned flour.
3 - Brown in hot fat.
4 - Put duck into greased 3 qt casserole.
5 - Saute mushrooms and onions in 2 tbsp of the fat in which the duck was browned.
6 - Transfer to casserole.
7 - Pour wine over duck.
8 - Cover and bake until bird is tender.
9 - Test the thickest piece with a fork.
10 - Add rice, peas and pimentos.
11 - Cover again and continue baking until peas are done, about 15 minutes.
12 - If casserole seems dry, add hot water.