Ingredients

• 2 (1 lb) wild ducks, dressed (or eight 4 oz. duck breasts)
• salt
• 4 tablespoons unsalted butter
• 1/4 cup unbleached all-purpose flour
• 2 cups chicken broth
• 1 cup red wine, preferably Burgundy
• 2 shallots, chopped
• 2 bay leaves
• 2 cups chopped white mushrooms
• fresh ground black pepper
• melba toast, for serving

Instructions

1. Put the ducks in a large pot, cover them with water, and season the water with salt.

2. Simmer over medium heat for 30 minutes.

3. Drain, remove the ducks , and pat them dry.

4. Return the pot to the stove, add the butter, and melt over med-high heat.

5. Add the ducks and cook, turning occasionally, for 15 minutes or until brown on all sides.

6. Transfer them to a plate and set aside to cool.

7. Remove the skin and discard the bones, and shred the meat.

8. Add the flour to the pot and cook, stirring for 2 minutes.

9. Stir in the broth, wine shallots, and bay leaves.

10. Add the mushrooms and season with salt and pepper.

11. Cook, stirring, for 5 minutes or until the mixture is slightly thick and beginning to bubble.

12. Return the duck meat to the pot and cover.

13. Decrease heat to low and cook for 1 hour.

14. discard the bay leaves.

15. Serve warm heaped on Melba toast.