Salmis De Canards Sauvages - Duck, Hunter's Style

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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