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Add a photoServings: 6
Ingredients
- 1 good size wild duck
- 1 c. brandy
- 2 tbsp. veg. oil
- 1 tbsp. minced onion
- 1/2 glass white wine
- 1/2 glass red wine
- Half pint meat glaze (espagnole sauce)
- 1 shallot
- 1 bay leaf
- Few sprigs parsley
- 6 ounce. mushrooms
- Salt & pepper to taste
Directions
- Roast the bird, keeping it moderately underdone.
- Cut into 8 pcs (legs in 2, wings in 2, breasts in 4). Remove skin and keep al pcs warm in covered saucepan with brandy.
- In another saucepan heat the oil and add in onion and shallot, brown a little and add in bay leaf, a little thyme and parsley, white and red wine. Reduce liquid to almost nothing. Add in meat glaze or possibly espagnole sauce, also lb. the bones and trimming and add in. Leave cook for about 10 min longer and strain.
- Arrange pcs of duck in a heap on platter, add in some warm mushrooms and coat with sauce. Garnish with fried croutons cut in heart shape.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 6 servings | |
| Calories 276 | |
| Calories from Fat 120 | 43% |
| Total Fat 13.47g | 17% |
| Saturated Fat 3.44g | 14% |
| Trans Fat 0.12g | |
| Cholesterol 45mg | 15% |
| Sodium 35mg | 1% |
| Potassium 263mg | 8% |
| Total Carbs 2.41g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.7g | 0% |
| Protein 10.49g | 17% |
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