How to make
Cut the duck into eight pieces.
Wash them and leave them to drain. After they are have drained long enough, season them. Fry the duck over the heat, then remove it from the fat.
The onion is finely chopped.
Heat the butter and oil in a pot over high heat and fry the duck pieces on all sides.
Once they aquire a golden color, take them out and set them aside.
In the remaining fat in the pan, fry the onion, until it becomes transparent.
Return the duck back into the pan, pour the wine, chicken broth, tarragon and half a teaspoon of sugar.
Cover the pan and cook on low heat for 1 1/2 hours, or until the duck becomes tender.
About 15 minutes before the end of cooking, add the chopped mushrooms, cream of choice and continue cooking for a few more minutes.
Serve the dish hot.
Easy and quick to prepare duck with mushrooms dish.
The duck with white wine and tarragon is a delight for the palate.
