Hunter’s Style Wild Duck
- ducks - 1
- oil - 1/2 cup
- onions - 1 head
- flour - 1 tablespoon
- tomatoes - 2 - 3, or 1 - 2 tablespoons of puree
- mushrooms - 17.5 oz (500 g)
- black pepper
Portion the cleaned duck and put it to boil with water, enough to cover the meat. Once softened, add salt. Heat oil separately and fry the finely crushed onion, then add the flour, grated tomatoes or tomato paste.
Dilute the roux with broth from the duck and add it to the meat. Clean and chop the mushrooms and add them to the dish as well. Allow to boil over low heat to full readiness of the mushrooms and duck.
Finally, add salt if needed and ground black pepper.