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Wild Duck A La Fauvette

Ingredients
  Wild ducks 2 , halved
  Butter 2 Tablespoon, melted
  Flour 2 Tablespoon
  Bouillon 1 1⁄2 Cup (24 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sherry 2 Tablespoon
  Tomato paste 2 Tablespoon
  Mushrooms 1⁄2 Pound, sliced
  Bay leaf 1
  Cooked wild rice 2 Cup (32 tbs), molded
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Interest: 
Party, Healthy
Servings: 
4

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