In ‘A Southerly Course’ by Martha Hall Foose.
Ingredients: [‘wild ducks’, ‘salt’, ‘unsalted butter’, ‘unbleached all-purpose flour’, ‘chicken broth’, ‘red wine’, ‘shallots’, ‘bay leaves’, ‘white mushrooms’, ‘fresh ground black pepper’, ‘melba toast’]
Quantity of Ingredients: [“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 white mushrooms”,” fresh ground black pepper”,” melba toast, for serving “]
Number of Servings: 4
Steps: [‘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.’]