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Duck: Wild Duck in Wine Sauce

Source of Recipe


Helen Kadrmas



List of Ingredients



• 2 wild ducks, quartered
  
• 4 Tbsp butter
  
• 4 Tbsp flour
  
• 2 cups chicken broth
  
• 1 cup burgundy wine
  
• 1 medium onion, chopped
  
• 2 bay leaves
  
• 1 tsp celery salt
  
• ½ tsp pepper
  
• 2 cups fresh mushrooms, sliced
  






Instructions



1. Simmer ducks, covered, in a small amount of salted water for 30 minutes; drain. In skillet, brown ducks in butter over high heat, then transfer to a baking dish.
   
   
2. Blend flour into butter; add broth, burgundy, onion, bay leaves, celery salt and pepper. Cook and stir until thickened and bubbly. Add mushrooms.
   
   
3. Pour sauce over ducks in baking dish.
   Cover and bake at 325° F for 2 hours or until tender. (Add more burgundy, if needed.)
   
   Serves 4