Salmis De Canards Sauvages Duck Hunters Style Recipes
SALMIS DE CANARDS SAUVAGES - DUCK, HUNTER'S STYLE
This recipe originally called for canvasback ducks, so would be good for all you hunters out there. Non-hunters can use store-bought ducks. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Whole Duck
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- To make the sauce, melt the butter in a saucepan; add mushrooms and cook about five minutes.
- Blend in flour.
- Add chicken broth gradually, cook until thickened, stirring constantly; add seasonings.
- Preheat oven to 400°F.
- Clean ducks thoroughly and wipe inside and out with a damp cloth.
- Cut off the wings, legs and breasts; sprinkle remaining carcasses with salt and pepper and bake in oven for six minutes.
- Remove carcasses from the oven and mash them.
- Place in a saucepan; add stock, mushrooms, tomatoes and onions and simmer for 15 minutes.
- Add butter and remaining duck parts; season with salt and pepper and cook briskly for five minutes.
- Add wine, mushroom sauce and lemon rind.
- Remove ducks and strain sauce and skim fat.
- Combine ducks and strained sauce and cook together until tender, about 15 minutes.
- Serve with the sauce.
Nutrition Facts : Calories 2738.8, Fat 257.3, SaturatedFat 88, Cholesterol 500.7, Sodium 791.1, Carbohydrate 15.8, Fiber 2.4, Sugar 7.2, Protein 80.4
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