Burgundy Duck

• 2 (1 lb) wild ducks, dressed (or eight 4 oz. duck breasts)
• salt
• 4 tablespoons unsalted butter
• 1/4 cup unbleached all-purpose flour
• 2 cups chicken broth
• 1 cup red wine, preferably Burgundy
• 2 shallots, chopped
• 2 bay leaves
• 2 cups chopped white mushrooms
• fresh ground black pepper
• melba toast, for serving

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.

wild ducks, salt, unsalted butter, flour, chicken broth, red wine, shallots, bay leaves, white mushrooms, fresh ground black pepper, melba

Taken from www.food.com/recipe/burgundy-duck-492730 (may not work)