Burgundy Duck

Total Time: 2 hrs 30 mins Preparation Time: 45 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 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 mushrooms
• fresh ground black pepper
• melba toast, for serving

Recipe

• 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.