Wild duck with cream
Instructions
The duck.
Combine in a bowl the clove of crushed garlic, onion slices, two or three sprigs of parsley, bay leaf, crushed a few grains of pepper, wine and two or three tablespoons of oil; pour the mixture on the duck to let it marinate for a few hours, rigirandola every now and then.
Drain the duck in a saucepan, add the butter, salt and pepper and bake in hot oven for about half an hour; remove from the oven, degrease the sauce formed and continue baking for another three quarters of an hour.
Strain the marinade and pour into a casserole, make it narrow over high heat and pour over duck, rigirandola well to seasoning.
Drain the duck, cut into pieces, put it on a plate and keep it warm.
In a bowl beat the egg yolk with the cream and some chopped parsley; embed the beat, low heat (or in a double boiler) to the cooking of the duck.
Sprinkle the pieces of duck with hot sauce and serve.
