Wild Duck A La Fauvette Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings4Cuisine
CourseMethod
Interest Group

Ingredients

 Wild ducks2 , halved
 Butter2 Tablespoon, melted
 Flour2 Tablespoon
 Bouillon1 1⁄2 Cup (24 tbs)
 Dry red wine1⁄2 Cup (8 tbs)
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Sherry2 Tablespoon
 Tomato paste2 Tablespoon
 Mushrooms1⁄2 Pound, sliced
 Bay leaf1
 Cooked wild rice2 Cup (32 tbs), molded

Nutrition Facts

Serving size

Calories 1678 Calories from Fat 990

% Daily Value*

Total Fat 110 g168.9%

Saturated Fat 38.2 g190.9%

Trans Fat 0 g

Cholesterol 560.4 mg

Sodium 1042.2 mg43.4%

Total Carbohydrates 33 g11%

Dietary Fiber 4.6 g18.3%

Sugars 2.2 g

Protein 125 g249.6%

Vitamin A 18.3% Vitamin C 64.1%

Calcium 4.6% Iron 163%

*Based on a 2000 Calorie diet

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.
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