Wild Duck

1. 1

   Cut ducks into bite-size pieces, no bone, no skin.

2. 2

   Dredge in flour well seasoned with salt and pepper.

3. 3

   Saute in butter, adding onion, bay leaves, mushroom caps and pepper rings as meat is browning.

4. 4

   Add water and wine and simmer for 1 hour.

5. 5

   A pair of mallards will serve 3 to 4 people.

6. 6

   Can be served over wild rice, noodles or plain rice.

No additional tips available.