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    You are in: Home / Recipes / Salmis De Canards Sauvages - Duck, Hunter's Style Recipe
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    Salmis De Canards Sauvages - Duck, Hunter's Style

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Molly53's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Mushroom Sauce

    Directions:

    1. 1
      To make the sauce, melt the butter in a saucepan; add mushrooms and cook about five minutes.
    2. 2
      Blend in flour.
    3. 3
      Add chicken broth gradually, cook until thickened, stirring constantly; add seasonings.
    4. 4
      Preheat oven to 400°F.
    5. 5
      Clean ducks thoroughly and wipe inside and out with a damp cloth.
    6. 6
      Cut off the wings, legs and breasts; sprinkle remaining carcasses with salt and pepper and bake in oven for six minutes.
    7. 7
      Remove carcasses from the oven and mash them.
    8. 8
      Place in a saucepan; add stock, mushrooms, tomatoes and onions and simmer for 15 minutes.
    9. 9
      Add butter and remaining duck parts; season with salt and pepper and cook briskly for five minutes.
    10. 10
      Add wine, mushroom sauce and lemon rind.
    11. 11
      Remove ducks and strain sauce and skim fat.
    12. 12
      Combine ducks and strained sauce and cook together until tender, about 15 minutes.
    13. 13
      Serve 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
    84%
    Total Fat 257.2 g
    395%
    Saturated Fat 87.9 g
    439%
    Cholesterol 500.7 mg
    166%
    Sodium 791.1 mg
    32%
    Total Carbohydrate 15.8 g
    5%
    Dietary Fiber 2.4 g
    9%
    Sugars 7.2 g
    28%
    Protein 80.3 g
    160%

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