Recipe: Duck Salmis

Cut the duck legs in half. Then cut the mushrooms into small pieces. Peel and chop the shallots. Peel the onion, carrot, and garlic clove, chop them very finely.
In a casserole over medium heat, add the duck fat and brown the pieces of duck, flambé them with the armagnac, salt, and pepper. Remove the duck pieces and set aside on a plate. Add more duck fat to the pan, sweat the mixed onion, carrot, and garlic, salt, and pepper. Return the duck pieces, add the bouquet garni. Moisten with the white wine and veal stock. In a skillet with a tablespoon of duck fat, sauté the mushrooms with the shallots, salt, and pepper. At the end of cooking, add them to the duck along with the madeira.
Cover and cook gently for about an hour, and add the chopped parsley at the very end of cooking.
I served this dish with rice.