Wild Duck Salmis With Shallot Sauce

Ingredients

• 2 roasted wild ducks
• 6 shallots
• 1 sprig fresh parsley
• Black pepper to taste
• 1 bay leaf
• 2 cups duck stock
• 1/4 cup dry white wine
• 1/4 cup broth
• Grated nutmeg

Method

1. 1 Remove the best meat from the roasted ducks. Place the remaining carcass meat, shallots, parsley, pepper, and bay leaf in a mortar or food processor.
2. 2 Pound or blend the mixture into a coarse paste. Transfer to a saucepan and add the stock, white wine, broth, and a pinch of grated nutmeg.
3. 3 Simmer the sauce until reduced by half. Strain the liquid through a fine-mesh sieve, discarding the solids.
4. 4 Arrange the reserved duck meat on a serving dish. Pour the hot sauce over the meat and keep warm until serving.