2 wild ducks cut at joints
2 tablespoons butter
1 large onion, chopped fine
2 cloves garlic
1 herb bouquet chopped
1/2 can mushrooms
1/4 cup claret
Clean and season the ducks.
Heat butter in a saucepan; add the ducks, onion, garlic and herb bouquet.
Cover and brown a few minutes; add 1 cup of water and stew until tender.
Then add mushrooms and claret and let simmer until done.
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