Wild Duck A La Fauvette Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
2 wild ducks, halved
2 tbsp. butter, melted
2 tbsp. flour
1 1/2 c. bouillon
1/2 c. dry red wine
1 tsp. salt
1/4 tsp. pepper
2 tbsp. sherry
2 tbsp. tomato paste
1/2 lb. mushrooms, sliced
1 bay leaf
2 c. cooked wild rice, 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.
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.
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