Ingredients
-
2
-
-
4
-
1/4
-
2
-
1
-
2
-
2
-
2
-
-
-
-
-
-
Directions
Burgundy Duck, In ‘A Southerly Course’ by Martha Hall Foose , In ‘A Southerly Course’ by Martha Hall Foose
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Steps
|
1
Done
|
Put the Ducks in a Large Pot, Cover Them With Water, and Season the Water With Salt. |
|
2
Done
|
Simmer Over Medium Heat For 30 Minutes. |
|
3
Done
|
Drain, Remove the Ducks , and Pat Them Dry. |
|
4
Done
|
Return the Pot to the Stove, Add the Butter, and Melt Over Med-High Heat. |
|
5
Done
|
Add the Ducks and Cook, Turning Occasionally, For 15 Minutes or Until Brown on All Sides. |
|
6
Done
|
Transfer Them to a Plate and Set Aside to Cool. |
|
7
Done
|
Remove the Skin and Discard the Bones, and Shred the Meat. |
|
8
Done
|
Add the Flour to the Pot and Cook, Stirring For 2 Minutes. |
|
9
Done
|
Stir in the Broth, Wine Shallots, and Bay Leaves. |
|
10
Done
|
Add the Mushrooms and Season With Salt and Pepper. |
|
11
Done
|
Cook, Stirring, For 5 Minutes or Until the Mixture Is Slightly Thick and Beginning to Bubble. |
|
12
Done
|
Return the Duck Meat to the Pot and Cover. |
|
13
Done
|
Decrease Heat to Low and Cook For 1 Hour. |
|
14
Done
|
Discard the Bay Leaves. |
|
15
Done
|
Serve Warm Heaped on Melba Toast. |
