Southern Mallard En Daube

Recipe Ingredients

4		Mallard ducks
		Chicken stock or water - as needed
		Salt - to taste
2		Parsley sprigs
12		Peppercorns - crushed
1		Celery rib - cut into 1" lengths
1		Onion - quartered
2		Lemon
1		Carrot - quartered
1		Navel orange - unpeeled, and
		Sliced thin
1 teaspoon	5ml	Worcestershire sauce
1		Tabasco sauce
		Lemon juice - to taste
2		Unflavored gelatin - dissolved in
1/2 cup	118ml	Cold water

Recipe Instructions

Simmer the birds until fork tender in chicken stock or water to cover with a dash of salt, parsley sprigs, peppercorns, celery, onion, lemon slices, and carrot. Simmer for 45 minutes to 1 hour. Remove ducks and cool; reserve stock. When cool enough to handle, skin and bone. Arrange meat in a shallow bowl and arrange around it paper-thin slices of navel orange. Strain stock and reserve 2 cups; skim off all fat and season with Worcestershire sauce, Tabasco, and a little lemon juice. Bring this to a boil while soaking gelatin in cold water, then dissolve gelatin over hot water. Stir dissolved gelatin into seasoned stock and pour over meat. Refrigerate until set. Slice to serve.

This recipe yields 4 to 6 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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