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Mallards In Cream

2 Mallard ducks - (abt 2 lbs ea) -- (2 to 3)
Salt -- to taste
Flour -- as needed
1/2 cup Butter
Light cream -- as needed
3 slices Rye bread -- cubed
2 tablespoons Peach preserves


Sprinkle birds inside and out with salt, and dust outside with flour. Brown on all sides in butter in a Dutch oven. Add enough boiling light cream to cover ducks and simmer, covered, for 45 minutes, or until almost tender. Uncover and simmer for 20 minutes more. Remove ducks and keep warm. Add cubed bread to pan juices and cook, stirring, until thickened. Add peach preserves and stir in well. Serve carved duck with some of the sauce; pass the rest separately.
This recipe yields 2 to 3 servings.


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