recipes 4u
Wild Duck Flambé
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Serves 2
* 1 duck
* 2 tablespoons Cognac
* ½ cup cream
* 3 tablespoons sour cream
* 2 chicken bouillon cubes
* ½ teaspoon paprika
* ½ teaspoon Tabasco sauce
* salt
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Cook Wild Duck on rack in roasting pan 20 minutes, basting several times with melted butter, in preheated 450ºF oven.
Domestic Duck 30 minutes @ 450ºF, then 30 minutes @ 350ºF, pouring off fat at halfway.
Mash duck liver, remove all sinews, & keep cold.
Cut the 2 breast fillets off & place in skillet over low heat with pan juices (no fat!) and cognac; ignite.
When flame burns out, add cream mixed with sour cream, bouillon, liver, and cook until hot (not boiling).
Stir in spices.
Serving Ideas : Potatoes and Salad |
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