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Prep 15 mins
Cook 35 mins
This recipe originally called for canvasback ducks, so would be good for all you hunters out there. Non-hunters can use store-bought ducks. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 ducks
- salt and pepper
- 2 cups chicken stock or 2 cups veal stock or 2 cups water
- 12 mushrooms, sliced
- 3 tomatoes, sliced
- 1 onion, sliced
- 1 tablespoon butter or 1 tablespoon other fat
- 1⁄2 cup madeira wine or 1⁄2 cup lemon juice
- 1 teaspoon lemon rind
- 1 tablespoon butter
- 1⁄4 lb mushroom, sliced
- 1 tablespoon flour
- 1⁄2 cup chicken broth or 1⁄2 cup milk or 1⁄2 cup cream
- 1⁄8 teaspoon salt
- 1 pinch pepper
- To make the sauce, melt the butter in a saucepan; add mushrooms and cook about five minutes.
- Blend in flour.
- Add chicken broth gradually, cook until thickened, stirring constantly; add seasonings.
- Preheat oven to 400°F.
- Clean ducks thoroughly and wipe inside and out with a damp cloth.
- Cut off the wings, legs and breasts; sprinkle remaining carcasses with salt and pepper and bake in oven for six minutes.
- Remove carcasses from the oven and mash them.
- Place in a saucepan; add stock, mushrooms, tomatoes and onions and simmer for 15 minutes.
- Add butter and remaining duck parts; season with salt and pepper and cook briskly for five minutes.
- Add wine, mushroom sauce and lemon rind.
- Remove ducks and strain sauce and skim fat.
- Combine ducks and strained sauce and cook together until tender, about 15 minutes.
- Serve with the sauce.