Preheat oven to 300
Cut each filet into 4-5 chunks and season liberally with salt and pepper, 1 teaspoon of each- let stand for 1 hr if you can wait.
Chop the onions, celery, bell pepper and carrots into similar size pieces.
dredge duck chunks in flour
In a large skillet or dutch oven that has a lid and is big enough to hold everything, heat half the oil hot! Brown the duck chunks quickly in 2 batches. Use the balance of the oil or more if needed. Remove them from the skillet into a bowl. (they should be raw in the middle) Immediately put chopped vegetables and garlic into the skillet the ducks were removed from, add thyme, rosemary, marjoram, Tabasco, 1 tablespoon salt and of pepper. Sauté until onion starts to become translucent (10-15 min). Add duck chunks and mushrooms then put in a half a bottle of red table wine and enough stock/water to barely cover the duck.
Bring the pot back to a boil then cover with a lid and put the skillet or dutch oven in the oven and cook for 2 hours at 300.
Serve over grits. It’s also great over rice, mashed potatoes, toasted french bread or by itself!
