Skip to main content

Duck Fricassee à la Jefferson {Presidents' Day}

For some reason, Presidents' Day wasn't on my radar. I knew the boys were off school, but it just didn't register why they were off today. So, I completely failed on our annual Presidents' Day Hoe Cakes breakfast. Whoops. I decided to make it up to them with a festive dinner.

I read a couple of articles about presidents' favorite dishes, then decided to create a menu based our nation's first gourmet (president): Thomas Jefferson.

Jefferson traveled abroad extensively and knew a great deal about different cuisines. He was enthusiastic about his garden and it housed more than 250 varieties of herbs and vegetables,150 varieties of fruit. Many of them were considered exotic, and some - such as the tomato - were even thought to be poisonous by most people at that time.

Jefferson was not a vegetarian though he rarely ate meat. In fact, he consumed very few animal products at all.  When he did, this dish was one of his favorites: Chicken Fricassee. It's a dish originally designed to render an aged cock or hen edible...since it cooks at a low heat for a long time.  I didn't have any chicken, so I used the duck I had in the fridge.

Duck Fricassee à la Jefferson

duck legs
1 T Herbes de Provençe (D had just blended some for me! Sweet!)
1 t fleur de sel
1 t ground long pepper
1 t sweet paprika
1 t dry powdered yellow mustard
1/4 C white whole wheat flour
3 T butter
1 onion, peeled and diced
3 shallots, peeled and diced
2 celery stalks, diced
2 carrots, diced
2 C fresh small mushrooms, sliced
2 C duck stock
2/3 C white wine (I used a Sauvignon Blanc)
1 C organic heavy cream
1 C organic milk
1 C organic cherry tomatoes or diced tomatoes

Wash and dry the duck pieces. Combine the next six ingredients in a mixing bowl and use it to lightly coat the duck.  Shake off any excess flour.  Heat 2 T butter in a large, flat-bottom pot. Brown the duck for about six to seven minutes on each side, or until golden brown.  Set the duck aside.

Add 1 T more butter and gently sauté the onion, shallots, carrots, and celery until softened.  Add the mushrooms and cook for about two minutes.  Scrape up any bits from the bottom of the pan as you work.

Return the duck to the pot and and add the stock, wine, and tomatoes. Bring to a boil, then reduce the heat to a simmer and cover with a tight fitting lid.  Continue to cook until the duck is very tender - about an hour.  Remove the lid, increase the heat to a rapid simmer and slowly pour in the cream and milk.  Simmer uncovered, for another fifteen to twenty minutes, stirring occasionally to prevent scorching. The sauce will thicken as it cooks.

Serve hot over steamed rice. I steamed some Jade rice that I had. That's one of my favorites.


  1. So at what time turns the duck into a chicken - lol - jk- but you do have a typo in your recepie "...Set the duck aside....Return the chicken to the pot "


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir