Home › Poultry and Game › Braised Wild Duck

Braised Wild Duck

Chop fine one head of celery, a bunch of parsley, one small onion, a piece of garlic, one cup of sage, a pinch of mace and red pepper, salt to suit. Beat yolk of one egg and bind stuffing, adding also a heaping teaspoon of soft butter. Fill ducks, sew up opening, put in braising pan with cover, adding a little onion, garlic, parsley and celery cut fine, a bay leaf, two tablespoons of cider vinegar, a small glass of white wine, pinch of sage, red pepper and salt, five tablespoons of butter and a pint of good stock. Cover tightly and put in medium oven, cooking one hour. Mix with cold water two tablespoons of browned flour and stir in one-quarter cup of capers. Cover and cook slowly for half an hour or more; beat to a paste with a teaspoon of butter the yolks of three hardboiled eggs, a pinch of salt and red pepper. Form into small balls. Put the ducks on large squares of toast. Put egg balls around and pour sauce over all.