Col Kitchens' Lowcountry Duck and Mushroom Sauce Over Rice

       *       Cooked meat from 2-3 ducks   

       *       2 table spoons olive oil
       *       2 cloves garlic
       *       3/4 cup red wine
       *       approximately 1.5 cup of sliced fresh mushrooms (preferred)
                or 1 can of sliced mushrooms
       *       1 tablespoon of tarragon
       *       1 tablespoon of curry powder
       *       1 can of Campbell's Golden Mushroom Soup
       *       3 table spoons of orange marmalade
       *       dash of freshly ground black pepper
       *       1 teaspoon of ground savory
       *       1 tablespoon of parsley
       *       1 bay leaf

     In a Dutch oven or covered pot heat olive oil over medium heat and add
crushed garlic. When the garlic starts to pop add red wine, sliced
mushrooms, tarragon and cook until the mushrooms have a chance to absorb
some flavor...about 4 minutes. Adjust your heat to a slightly lower
temperature if it starts to hard boil...keep it just below a full boil.
Take
bite sized pieces of duck and sprinkle over with curry powder. Add duck and
cook another 2 minutes. Stir in the Golden Mushroom soup and Orange
marmalade. Add other herbs and spices and cover. Turn to low heat and let
simmer for at least 25 minutes. Ladle over steamed rice and serve with
salad
and red wine.
      This is easy to make and absolutely delicious. I worked it out as a
use for leftover duck and found it to be superior to any other duck
receipts. Enjoy.
                               Greg Kitchens