Burgundy Duck - cooking recipe

Ingredients

2 (1 lb) wild ducks, dressed (or eight 4 oz. duck breasts)
salt
4 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
2 cups chicken broth
1 cup red wine, preferably Burgundy
2 shallots, chopped
2 bay leaves
2 cups chopped white mushrooms
fresh ground black pepper
melba toast, for serving

Preparation

Put the ducks in a large pot, cover them with water, and season the water with salt.
Simmer over medium heat for 30 minutes.
Drain, remove the ducks , and pat them dry.
Return the pot to the stove, add the butter, and melt over med-high heat.
Add the ducks and cook, turning occasionally, for 15 minutes or until brown on all sides.
Transfer them to a plate and set aside to cool.
Remove the skin and discard the bones, and shred the meat.
Add the flour to the pot and cook, stirring for 2 minutes.
Stir in the broth, wine shallots, and bay leaves.
Add the mushrooms and season with salt and pepper.
Cook, stirring, for 5 minutes or until the mixture is slightly thick and beginning to bubble.
Return the duck meat to the pot and cover.
Decrease heat to low and cook for 1 hour.
discard the bay leaves.
Serve warm heaped on Melba toast.