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| Leftover Duckling in Wine Gravy
2 cups of cubed roast duckling
Duck liver
6 tablespoons of butter or margarine
Juice of 1/2 lemon
1/2 cup of Madeira or sherry
2 tablespoons of finely cut parsley
3/4 teaspoon of salt
1/4 teaspoon of cayenne
1 cup of leftover pan gravy from roast duckling
Toast strips
Cut leftover roast duckling in bite sized pieces. Cook duck liver 5 minutes in 1 tablespoon butter or margarine in chafing dish. when cooked through, mash liver with fork. Add lemon juice and remaining 5 tablespoons butter or margarine. Mix and cook 1 or 2 minutes over low heat. Add wine and parsley. Stir and add seasonings and pan gravy (with its fat skimmed off). Heat and mix 1 or 2 minutes until well blended and hot. add diced duckling meat. Mix and continue to heat until mixture is very hot. Serve on toast. Makes 4 servings
If there is less than 1 cup of leftover pan gravy from roast duck, skim fat from gravy and add enough consommé or bouillon to make 1 cup.
Chafing Dishes @ Amazon |
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