Ingredients
- 6 to 8 pounds whole ducks (2 ducks, cut up, 3-4 pounds each)
- 2 quarts water
- 1 pound carrots (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)
- 2 1/4 pound potatoes (6 potatoes, peeled)
- 3 tablespoons butter
- 2 cups breadcrumbs
- 3 large eggs ( hardboiled egg, peeled and sliced)
How to Make
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Step 1: Remove as much fat as possible from the ducks.
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Step 2: Place ducks in a large saucepan or Dutch oven.
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Step 3: Add water, carrots, celery, garlic, leeks, bell pepper, salt and pepper.
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Step 4: Bring to a boil over high heat.
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Step 5: Skim the top.
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Step 6: Cover, reduce heat to medium, and cook for 45 minutes.
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Step 7: Add potatoes and cook for 30 minutes more, or until duck and potatoes are tender.
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Step 8: Remove duck and set aside.
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Step 9: Strain stock, reserving stock and vegetables separately.
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Step 10: Melt butter in a small saucepan over low heat.
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Step 11: Add crumbs and mix well.
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Step 12: Stir in 2 cups reserved stock.
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Step 13: Cook for 5 minutes, stirring frequently.
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Step 14: Place duck pieces on a serving platter.
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Step 15: Place reserved vegetables on top.
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Step 16: Pour bread crumb mixture over and around duck.
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Step 17: Garnish with eggs.
We hope you enjoy this recipe!
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