This was my first time trying a chasseur. Very delicious. The end result may look slightly blend or mild but don’t judge a dish by its looks. Its packed full of flavor. A very pleasant surprise. No wonder this old classic is still around.
I made three main adaptations to the original recipe. I replaced chicken with duck, button mushrooms with oyster mushrooms, and included garlic to the recipe.
Adopted from Chit Chat Chomp
1 kg duck pieces
1 tablespoon oil
60 grams butter
2 shallots, finely diced
125 grams oyster mushrooms, sliced
1 tablespoon flour
125 ml white wine
2 tablespoons brandy
2 teaspoons tomato paste
250ml chicken stock
2 teaspoons tarragon, chopped
1 teaspoon parsley, chopped (optional)
2 cloves garlic, crushed
1. Heat oil and half of the butter in a frying pan or casserole over medium-high heat. Cook duck in batches until golden brown all over, about 8 to 10 minutes. Transfer to a plate.
2. Add remaining butter to the pan. Add shallot, mushrooms and garlic.
3. Cook until onion has softened, stirring frequently, about 4 to 5 minutes
4. Add flour and cook for 1 minute, stirring constantly
5. Add all the rest of the ingredients, except parsley and duck. Bring the mixture to a boil and reduce heat to low.
6. Add duck and simmer for 1 hour or until duck is tender. Add parsley before serving