Ingredients

• 2 ducks, cut up (3-4 pounds each)
• 2 quarts water
• 5 carrots, sliced
• 3 stalks celery, sliced
• 3 garlic cloves, minced
• 5 leeks, cleaned and sliced
• 1 green bell pepper, seeded and thinly sliced
• 1 tablespoon salt (or to taste)
• 1 teaspoon pepper (or to taste)
• 6 potatoes, peeled
• 3 tablespoons butter
• 2 cups breadcrumbs
• 3 hardboiled egg, peeled and sliced

Instructions

1. Remove as much fat as possible from the ducks.

2. Place ducks in a large saucepan or Dutch oven.

3. Add water, carrots, celery, garlic, leeks, bell pepper, salt and pepper.

4. Bring to a boil over high heat.

5. Skim the top.

6. Cover, reduce heat to medium, and cook for 45 minutes.

7. Add potatoes and cook for 30 minutes more, or until duck and potatoes are tender.

8. Remove duck and set aside.

9. Strain stock, reserving stock and vegetables separately.

10. Melt butter in a small saucepan over low heat.

11. Add crumbs and mix well.

12. Stir in 2 cups reserved stock.

13. Cook for 5 minutes, stirring frequently.

14. Place duck pieces on a serving platter.

15. Place reserved vegetables on top.

16. Pour bread crumb mixture over and around duck.

17. Garnish with eggs.