Burgundy Duck

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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