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Wild Duck - Top of Stove


2 ducks
3 onions
2 tablespoon butter
2 tablespoon salt and pepper

SAUCE
2 cups dry cocktail sherry
3 tsp worcestershire sauce
1-1/2 tsp tabasco sauce
1/2 cup water
1 tsp salt and pepper
1 large can mushrooms with juice
1/2 cup chopped parsley

This must be cooked in a black iron dutch oven.

Thoroughly rub inside of the ducks with the salt and pepper mixture. Cut 2 of the onions in half and stuff one into the cavity of each duck. Melt the butter and lightly brown the ducks on all sides. Chop the third onion fine and brown this in with the ducks. When both sides of the ducks and onion are sufficiently browned, add the wine sauce which you have mixed. Cover and cook this slowly over low flame basting constantly, until the ducks are tender. Add mushrooms, juice and parslet 15 to 20 minutes before the ducks are finished.

Cooking time: small ducks approx. 1 hour, larger duck (Mallard) double the time.




STACKS, The Art of Vertical Food

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