Ducks should be eaten in the summer. This dish draws on the practice of French chicken stew (Coq au vin). The savory ham is blended into the duck meat. It is a stew that is not very complicated but tastes great. The guest also has a face.
The duck meat is smashed into large pieces, washed and washed, and dried.
Add the freshly ground black pepper, salt, and mashed thyme to the duck meat and spread evenly. Pour in two tablespoons of olive oil and add the plastic wrap to the refrigerator for about two hours.
Put the butter in the saucepan and melt it, then pour in the ham slices.
Stir fry until the bottom of the pot appears caramel
Pour the marinated duck pieces with duck skin down
The fried duck pieces are golden in each side and then taken out for use.
Pour the bell peppers, the mushrooms, and the shallots into the pan and stir fry until the caramel color is used.
Add a teaspoon of flour to the remaining fat in the pot, add the duck pieces, then pour in a large bowl of chicken soup until there is no duck, season with a pinch of salt and pepper, and finally add a thyme
After the fire is boiled, simmer for 45 minutes to 1 hour.
Remove the duck block insulation, filter out the soup and pour it back into the pot.
Pour the fried vegetables into the juice, stew until the vegetables are soft and tender.
Put the duck pieces first, then place the vegetable code around the duck pieces. Finally, pour the soup on the duck pieces and sprinkle with parsley.