Stewed Wild Ducks
- Wild duck
- Pepper
- Salt
- Flour
- Butter
- Gravy
- Neck
- Veal
- 1 shallot, minced
- Bunch of herbs
- 1/2 cup cream or milk
- 1 egg
- Brown flour
- 1 Tbsp wine
- Juice of half a lemon
Prepare to parboil for approximately ten minutes (be patient, you rascal). Lay the ducks in cold water for half an hour. Cut into joints. Sprnkle over some pepper, salt and flour. Fry a light brown in some butter. Put in a stewpan and cover with gravy made from the giblets, neck and some pieces of veal. Add the minced shallot, bunch of herbs, pepper and salt. Cover and stew for half an hour or until tender. Take out the duck, skim the gravy and strain. Add cream or milk in which an egg has been beaten. Thicken with brown flour. Add lemon juice. The lemon juice must be beaten in slowly or the cream may curdle. Let it boil up. Pour over the ducks and serve like a rascal with a smile on your face.
Submitted by Aug 21, 2009
15 min
30 min
45 min