Duck fricassee

To cook fricassee, it is important to know a few rules. First, use poultry or white meat (veal). Secondly, bake everything in a delicate creamy sauce. And, thirdly, supplement the dish with ingredients of light shades. For example, mushrooms and asparagus will be present in our wild duck fricasse.

Ingredients

• medium carcass of a wild duck;
• a spoonful of apple cider vinegar;
• salt and pepper;
• filtered water - 1 liter;
• parsley root - 50 grams;
• medium onion - 75 grams;
• fresh carrots - 45 grams;
• half a bunch of parsley;
• half a lemon;
• champignons - 290 grams;
• asparagus - 7 sprouts;
• butter - 30 grams;
• wheat flour - 10 grams.

Directions

1. Wash and clean the wild duck carcass. Then chop into small portions. Transfer to a bowl. Sprinkle with vinegar and sprinkle with pepper and coarse salt. Leave to marinate for 5 hours.
2. Transfer the present bird to a saucepan. Add roots: onion, parsley and carrots. Squeeze out the juice of half a lemon. Pour in a liter of cool water. Boil the duck for 45 minutes. Then add mushrooms and peeled asparagus. Cook for another 15 minutes.
3. Remove the contents of the pan with a slotted spoon. Discard the roots, and scald the duck, asparagus and mushrooms with boiling water. Strain the broth itself well (about two glasses of liquid should remain). Heat butter in a saucepan. Add flour and fry for no more than a minute.
4. Pour in hot broth. Stir and bring to a boil. In this case, there should be no lumps. Now carefully place the chopped asparagus, champignon cubes, fresh parsley and duck pieces. Simmer for 5-6 minutes.
5. Serve immediately with any side dish. If you use a pretty baking dish, you can serve the wild duck right in it.