Ingredients: For 4 persons - 2 wild ducks - salt and pepper - 2 slices of smoked bacon - 1 onion - 1 carrot - 1 stalk of celery - thyme and bay - 3 dl of red wine - 1 tablespoon of vinegar - 1 clove of garlic - 2 teaspoons of Sirop de Liège.

Detach the legs and breasts of the ducks, make a stock with the carcasses, the three vegetables, the thyme, the bay, the garlic and place in a saucepan with water, allow to simmer for 2 hours.

Season and brown the pieces of duck in a saucepan, remove the breasts and put them aside.

Pour the vinegar over the legs and allow to reduce until dry, add the red wine and reduce by one-half, add the duck juice, cover and allow to simmer 1/2 hour.

5 minutes before serving, place the breasts in the oven at 180°C, remove the legs from the heat, the thyme and the bay, mix and pass it through the strainer, reduce to consistency, add the Sirop de Liège, adjust the seasoning and put the legs back in the sauce.

At the last moment, add the diced pieces of smoked bacon, place the legs on hot plates topped with the sauce and place the breasts cut into thin slices.

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