| 2 tbl vegetable oil | | 2 cup chopped onions | | 1 cup diced carrots | | 1 cup diced celery | | Salt to taste | | Freshly-ground black pepper to taste | | 2 lb duck breast medium diced | | 2 tbl flour | | 1 tbl tomato paste | | 1 cup dry red wine | | 5 cup veal reduction | | 2 x bay leaves | | 2 sprg fresh thyme | | 1 lb baby shiitake mushrooms stems removed | | 3 cup mashed sweet potatoes | | 2 tbl butter cubed |
| | In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions , carrots and celery . Season with salt and pepper . Saute for 2 minutes. Add the duck to vegetables, season with salt and pepper and saute for 1 minute. Dust the duck with the flour and cook for 2 minutes, stirring constantly. | | Stir in the tomato paste and cook for 30 seconds. Stir in the red wine and the veal reduction. Add the bay leaves and thyme . Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 1 12 hours, during the last 30 minutes add the mushrooms . Remove from the heat and cool. | | Pour the mixture into a deep 9-inch oval dish. Place spoonfuls of the sweet potatoes over the meat mixture. Dot the top of the sweet potatoes with the butter . Place in a preheated 350 degree oven and cook for about 30 minutes or until the potatoes are golden. (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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