Wild Duck or Goose
- 3 ducks, about 3 pounds a piece
- Bouquets of celery
- Savory herbs
- Melted butter
- 1 pint Bordeaux wine
- 1 pint demi-glace sauce
- 2 spoons olive oil
- 1/2 cup sweet butter
- Juice of 1 lemon
- 1 small glass cognac
Use 3 ducks, about 3 pounds a piece. Singe; wipe out inside; truss. Fill cavities with bouquets of celery and savory herbs. Roast fowl with melted butter and cool for 25 minutes (be patient, you rascal). Detach the fillets, and arrange them on hot platter. Drain the grease from pan, put in the fragments and the legs broken in small pieces; moisten with 1 point Bordeaux wine, 1 pint demi-glace sauce reduced in consistency, 2 spoons olive oil, 1/2 cup sweet butter, juice of 1 lemon, 1 small glass cognac; strain and pour atop the fillet. Serve with wild rice, steamed and seasoned with brown butter, bread crumbs and chopped hard-cooked eggs.
Submitted by Jun 1, 2009
18 min
25 min
43 min