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Ingredients
US|METRIC
4 SERVINGS
- 4 ducks (wild, 4 teal or 2 bigger ducks)
- freshly ground pepper
- kosher salt
- 0.5 oz. dried mushrooms (porcini are best)
- 2 cups hot water
- 1 handful celery sticks (plus 1 celery stalk, chopped)
- 1/2 cup shallot (chopped)
- 1 carrot (peeled and chopped)
- 2 bay leaves
- 1 tsp. dried thyme
- 1/4 cup brandy
- 1 1/2 cups red wine
- 1 cup duck stock (or beef stock)
- 1 lb. fresh mushrooms (such as button or cremini, sliced)
- 1/2 cup yellow onion (chopped)
- 1 baguette (crusty, cut into thick slices)
- 2 Tbsp. unsalted butter (for finishing the sauce)
- pâté (Duck liver, optional)
- fresh flat leaf parsley (Chopped, for garnish, optional)
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