Prep 45 mins
Cook 1 hr 45 mins
In 'A Southerly Course' by Martha Hall Foose.
- 2 (1 lb) wild ducks, dressed (or eight 4 oz. duck breasts)
- 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
- 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.