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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- Preheat your oven to 500°F or its highest setting. Let it heat for a full 30 minutes. Pat the ducks dry with a paper towel, salt well inside and out, and then let sit at room temperature while the oven heats. In a small bowl, soak the dried mushrooms in the hot water to reconstitute them. When they are soft, lift them out of the water, squeeze them dry, chop, and reserve. Line a fine-mesh sieve with a plain paper towel, and pour the soaking water through it into a measuring cup. Reserve 1 cup of the soaking water.
- When the oven is ready, pat the ducks dry again with a paper towel, then smear with the duck fat or olive oil. Put the celery sticks in the bottom of a cast-iron frying pan or other ovenproof pan to serve as a rack for the ducks, then pour just enough water into the pan to cover the bottom, about 2 tablespoons. Place the ducks breast side up on the celery sticks. Put the ducks into the hot oven and set the timer for 15 minutes. At the 10-minute mark of roasting, baste the ducks with the juices that have collected at the bottom of the pan. After 15 minutes have elapsed, take the pan out of the oven and rest the ducks on a cutting board. (If you roasting teal, they will need to be basted after 5 minutes, and will need only about 10 minutes in the oven.) If you are roasting a Muscovy duck or other domesticated bird, transfer it to the cutting board after 22 to 25 minutes have elapsed. You want the breast meat to be rare and the legs a little undercooked.
- Turn off the oven. Let the ducks rest for 10 minutes, then carve them. Pour off the juices from the pan and set the legs and wings, skin side up, in the pan. Put the pan back in the oven. The carryover heat should be hot enough to finish cooking the legs and wings while you make the sauce. Set the breasts, skin side up, on the cutting board for now.
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