Wild Ducks with Carrots and Olives
Mr. Wettach’s son-in-law, Ted Williams of baseball fame, supplies the family kitchen with a wide variety of game.
Ingredients
Instructions
Clean your ducks and put in them a stuffing made of the following ingredients.
Stuffing
Ingredients
Instructions
Brown the livers and cook the shallots (if necessary scallions may be substituted in the butter. Chop the livers and combine all of the ingredients. Stuff and truss the birds.
Ingredients
Instructions
Place the butter, bacon, onions, shallot, and garlic in a large casserole and dust them with the flour. Add the salt and pepper and the herbs. Make a bed of sliced carrots and place the ducks upon it. Moisten them with the beef stock and simmer gently with the casserole covered for about an hour and a half. During the last 20 minutes of cooking add the cognac and green olives. Arrange the ducks on a platter surrounded by the carrots and olives. Stir the sauce until thick and smooth and pour it over the birds.
Yield:
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