Wild Duck Stew with Butter and Cream

Leola G. Jones, BHS

  • 2 wild ducks, disjointed
  • Water to cover
  • 3 stalks celery
  • 1 large onion
  • 8 Tbsp butter

Put duck in stew pot with a little water, barely enough to cover. Cook uncovered for 30 minutes or until almost all water is cooked out (evaporated). Add celery and butter and continue cooking with cover off until juices are absorbed and duck is brown. Add cream and thyme.

Cover and simmer 20 minutes.

Serves 4.





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