Directions:
- Put the ducks in a large pot, cover them with water, and season the water with salt.
- Simmer over medium heat for 30 minutes.
- Drain, remove the ducks , and pat them dry.
- Return the pot to the stove, add the butter, and melt over med-high heat.
- Add the ducks and cook, turning occasionally, for 15 minutes or until brown on all sides.
- Transfer them to a plate and set aside to cool.
- Remove the skin and discard the bones, and shred the meat.
- Add the flour to the pot and cook, stirring for 2 minutes.
- Stir in the broth, wine shallots, and bay leaves.
- Add the mushrooms and season with salt and pepper.
- Cook, stirring, for 5 minutes or until the mixture is slightly thick and beginning to bubble.
- Return the duck meat to the pot and cover.
- Decrease heat to low and cook for 1 hour.
- Discard the bay leaves.
- Serve warm heaped on Melba toast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2233.53 Kcal (9351 kJ) | ||
| Calories from fat | 2145.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 238.34g | 367% | |
|---|---|---|---|
| Cholesterol | 257.28mg | 86% | |
| Sodium | 442.49mg | 18% | |
| Potassium | 475.78mg | 10% | |
| Total Carbs | 18.16g | 6% | |
| Sugars | 5.69g | 23% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 3.63g | 7% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 38.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 433.62 Kcal (1815 kJ) | ||
| Calories from fat | 416.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.27g | 367% | |
|---|---|---|---|
| Cholesterol | 49.95mg | 86% | |
| Sodium | 85.9mg | 18% | |
| Potassium | 92.37mg | 10% | |
| Total Carbs | 3.52g | 6% | |
| Sugars | 1.1g | 23% | |
| Dietary Fiber | 0.44g | 9% | |
| Protein | 0.7g | 7% | |
| Vitamin C | 2.6mg | 22% | |
| Iron | 0.3mg | 7% | |
| Calcium | 7.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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