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.
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Units: US | Metric
- 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
- 1To make the sauce, melt the butter in a saucepan; add mushrooms and cook about five minutes.
- 2Blend in flour.
- 3Add chicken broth gradually, cook until thickened, stirring constantly; add seasonings.
- 4Preheat oven to 400°F.
- 5Clean ducks thoroughly and wipe inside and out with a damp cloth.
- 6Cut off the wings, legs and breasts; sprinkle remaining carcasses with salt and pepper and bake in oven for six minutes.
- 7Remove carcasses from the oven and mash them.
- 8Place in a saucepan; add stock, mushrooms, tomatoes and onions and simmer for 15 minutes.
- 9Add butter and remaining duck parts; season with salt and pepper and cook briskly for five minutes.
- 10Add wine, mushroom sauce and lemon rind.
- 11Remove ducks and strain sauce and skim fat.
- 12Combine ducks and strained sauce and cook together until tender, about 15 minutes.
- 13Serve with the sauce.
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Nutritional Facts for Salmis De Canards Sauvages - Duck, Hunter's Style
Serving Size: 1 (684 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 2738.7
- Calories from Fat 2315
- Total Fat 257.2 g
- Saturated Fat 87.9 g
- Cholesterol 500.7 mg
- Sodium 791.1 mg
- Total Carbohydrate 15.8 g
- Dietary Fiber 2.4 g
- Sugars 7.2 g
- Protein 80.3 g