4 wild mallard ducks
½kg diced mirepoix
250g unsalted butter
1litre veal or chicken stock
Butter a suitable sized casserole and place a layer of raw mirepoix of vegetables in the bottom.
Seal the ducks in a separate pan on top of the stove to introduce a little colour to the breasts and place on the mirepoix.
Cover with a lid and cook in a moderate oven for one hour, basting occasionally.
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