Duck Stewed in Red Wine

Yield: Four servings.. Salt and freshly ground pepper to taste 2 tablespoons chopped parsley Heat the oil in a large skillet over medium-high heat. Add the duck and sear on both sides. Set aside. Add the onion and carrots to the skillet and cook for 3 minutes. Add the mushrooms and cook for 5 minutes. Add 1 cup of wine and deglaze the pan. Add the remaining wine and the broth. Bring to a boil. Reduce to a slow simmer. Add the duck and cook until medium rare, about 10 minutes. Remove the duck, slice on the diagonal and set aside. Increase the heat and simmer until liquid has reduced to 1 1/2 cups. Strain through a fine-mesh sieve. Season with salt and pepper. Place in a medium skillet and add the duck. Heat the duck and the sauce just until warmed through. Arrange the duck slices on each of 4 plates, spoon some of the sauce over them and sprinkle with parsley. Serve with collard greens and spoonbread.