3 small or 2 large wild ducks
1 cup red wine
1 cup chicken stock
1 orange cut into quarters, or 1 cup orange juice
2 bay leaves
Salt and pepper
1 tbspn of oil
3 bacon rashers, sliced
1 leek, wash thoroughly and sliced
2 cloves garlic, finely chopped
100g sliced mushrooms
420g can crushed tomatoes
Cooked rice to serve
Put ducks, red wine, chicken stock, orange quarters or juice, bay leaves, salt and pepper into crock pot or casserole dish with a lid and slow cook in an oven. You will know it is cooked when the meat falls from the bones.
Allow the duck to cool. When you can handle the meat, pull it from the carcass and discard bones and skins.
Drain liquid and reserve. In a heavy bases frypayn, fry bacon, leek, garlic and mushrooms until soft. Add crushed tomatoes and cook gently for five minutes. Add the duck meat, the drained liquid that the ducks were cooked in and the parsley.
To serve, place the duck on cooked rice and sprinkle the top with some buttered soft breadcrumbs and grated parmesan cheese. Bake in a moderate oven for 20 minutes, or until golden brown.