Instructions: In a cast-iron skillet, heat the olive oil. Season the duck pieces with Essence. When the oil is hot, sear the duck for 2 to 3 minutes on each side. Remove the duck from the skillet and set aside.

Stir in the flour and cook for 5 to 7 minutes for a medium-brown roux. Add the onions, Tasso and mushrooms. Saute for 3 minutes. Season with salt and pepper. Add the duck pieces back to the skillet. Add the red wine and stock. Bring the liquid up to a boil and reduce to a simmer.

Continue cooking for 30 to 35 minutes or until the duck meat is tender. Turn the duck pieces in the sauce every 10 minutes to prevent the meat from drying out. Stir in the green onions. Adjust the seasonings if needed.

Spoon the duck and mushrooms in the center of a platter. Arrange the potatoes around the duck. Garnish with chives and brunoise red peppers.

This recipe yields 4 servings.

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