Salmis De Canards Sauvages - Duck, Hunter'S Style

• 2 ducks
• salt and pepper
• 2 2 cups veal stock or 2 cups water
• 12 mushrooms, sliced
• 3 tomatoes, sliced
• 1 onion, sliced
• 1 tablespoon butter or 1 tablespoon other fat
• 1/2 cup madeira wine or 1/2 cup lemon juice
• 1 teaspoon lemon rind
• Mushroom Sauce
• 1 tablespoon butter
• 1/4 lb mushroom, sliced
• 1 tablespoon flour
• 1/2 1/2 cup milk or 1/2 cup cream
• 1/8 teaspoon salt
• 1 pinch pepper

1. To make the sauce, melt the butter in a saucepan; add mushrooms and cook about five minutes.
2. Blend in flour.
3. Add chicken broth gradually, cook until thickened, stirring constantly; add seasonings.
4. Preheat oven to 400u0b0F.
5. Clean ducks thoroughly and wipe inside and out with a damp cloth.
6. Cut off the wings, legs and breasts; sprinkle remaining carcasses with salt and pepper and bake in oven for six minutes.
7. Remove carcasses from the oven and mash them.
8. Place in a saucepan; add stock, mushrooms, tomatoes and onions and simmer for 15 minutes.
9. Add butter and remaining duck parts; season with salt and pepper and cook briskly for five minutes.
10. Add wine, mushroom sauce and lemon rind.
11. Remove ducks and strain sauce and skim fat.
12. Combine ducks and strained sauce and cook together until tender, about 15 minutes.
13. Serve with the sauce.

salt, veal stock, mushrooms, tomatoes, onion, butter, madeira wine, lemon rind, mushroom sauce, butter, mushroom, flour, milk, salt, pepper

Taken from www.food.com/recipe/salmis-de-canards-sauvages-duck-hunters-style-243227 (may not work)