Stuffed Leg Of Duck with Red Wine Sauce

Directions

1. 1

   SAUCE AND ASSEMBLY----------------------------- 1 ea Duck, whole, (4 to 5 lbs) -- OR 2 ea Duck, legs 6 tb Oil, olive 1 md Onion 1 lg Carrot

2. 2

   Chop up the duck bones and place them in a heavy pan with heated olive oil

3. 3

   Add onion, carrot, and brown

4. 4

   Add quartered tomato, thyme, bay leaf, peppercorns, and salt

5. 5

   Deglaze with red wine and veal stock, then cook for approximately 1 hour

6. 6

   Strain sauce and reserve

7. 7

   Stuffing: ========= Put all of the pork, bacon, and chicken liver through a meat grinder

8. 8

   In a saute pan, heat up the butter and cook the shallot