Wild Duck A La Fauvette
|Wild ducks||2 , halved|
|Butter||2 Tablespoon, melted|
|Bouillon||1 1⁄2 Cup (24 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Tomato paste||2 Tablespoon|
|Mushrooms||1⁄2 Pound, sliced|
|Cooked wild rice||2 Cup (32 tbs), molded|
Place ducks in butter in Dutch oven; cook, turning often, until dark brown.
Pour sherry over ducks; re- move ducks.
Stir sherry with pan drippings; add tomato paste.
Add flour gradually, stirring well; add bouillon and red wine, stirring briskly.
Bring to a boil; return ducks to sauce.
Add salt, pepper, mush- rooms and bay leaf.
Cover; cook over low heat until tender or for about 2 hours.
Remove ducks; keep warm.
Strain sauce; skim off fat.
Return sauce to stove; reheat.
Place rice molds between duck halves; spoon sauce over ducks.
Garnish with spiced apples.