Burgundy Duck

In 'A Southerly Course' by Martha Hall Foose.

• Ready In: 2 hrs 30 mins
• Serves: 4

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.