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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 4 |
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In 'A Southerly Course' by Martha Hall Foose. Ingredients:
2 (1 lb) wild ducks, dressed (or eight 4 oz. duck breasts) |
salt |
4 tablespoons unsalted butter |
1/4 cup unbleached all-purpose flour |
2 cups chicken broth |
1 cup red wine, preferably burgundy |
2 shallots, chopped |
2 bay leaves |
2 cups chopped white mushrooms |
fresh ground black pepper |
melba toast, for serving |
Directions:
1. Put the ducks in a large pot, cover them with water, and season the water with salt.
2. Simmer over medium heat for 30 minutes.
3. Drain, remove the ducks , and pat them dry.
4. Return the pot to the stove, add the butter, and melt over med-high heat.
5. Add the ducks and cook, turning occasionally, for 15 minutes or until brown on all sides.
6. Transfer them to a plate and set aside to cool.
7. Remove the skin and discard the bones, and shred the meat.
8. Add the flour to the pot and cook, stirring for 2 minutes.
9. Stir in the broth, wine shallots, and bay leaves.
10. Add the mushrooms and season with salt and pepper.
11. Cook, stirring, for 5 minutes or until the mixture is slightly thick and beginning to bubble.
12. Return the duck meat to the pot and cover.
13. Decrease heat to low and cook for 1 hour.
14. discard the bay leaves.
15. Serve warm heaped on Melba toast.
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