“In 'A Southerly Course' by Martha Hall Foose.”
2hrs 30mins

Ingredients Nutrition


  1. Put the ducks in a large pot, cover them with water, and season the water with salt.
  2. Simmer over medium heat for 30 minutes.
  3. Drain, remove the ducks , and pat them dry.
  4. Return the pot to the stove, add the butter, and melt over med-high heat.
  5. Add the ducks and cook, turning occasionally, for 15 minutes or until brown on all sides.
  6. Transfer them to a plate and set aside to cool.
  7. Remove the skin and discard the bones, and shred the meat.
  8. Add the flour to the pot and cook, stirring for 2 minutes.
  9. Stir in the broth, wine shallots, and bay leaves.
  10. Add the mushrooms and season with salt and pepper.
  11. Cook, stirring, for 5 minutes or until the mixture is slightly thick and beginning to bubble.
  12. Return the duck meat to the pot and cover.
  13. Decrease heat to low and cook for 1 hour.
  14. discard the bay leaves.
  15. Serve warm heaped on Melba toast.

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