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Buffet Wild Duck Recipe
|Cooking apples||3 Large, cored and cut into wedges|
|Wild ducks||2 Pound, dressed (10 Units)|
|Burgundy wine||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Butter sauce||1 Tablespoon|
Calories 134 Calories from Fat 63
% Daily Value*
Total Fat 7 g10.8%
Saturated Fat 2.3 g11.7%
Trans Fat 0 g
Cholesterol 36.5 mg
Sodium 124.6 mg5.2%
Total Carbohydrates 5 g1.8%
Dietary Fiber 0.81 g3.2%
Sugars 3.1 g
Protein 8 g16.1%
Vitamin A 1.4% Vitamin C 6.4%
Calcium 0.6% Iron 10.9%
*Based on a 2000 Calorie diet
Arrange ducks in a single or double layer in an extra-large roaster or two large Dutch ovens, pour Burgundy and water over ducks.
Cover and bake at 350Â° for 3 hours or until ducks are very tender, basting occasionally.
Remove ducks from roaster, discarding apple wedges and pan drippings, let ducks chill thoroughly.
Bone ducks, and cut meat into bite-size pieces, return to roaster.
Sprinkle meat with salt and pepper.
Drizzle Butter Sauce over meat, toss gently.
Cover and bake at 350Â° for an additional 30 minutes or until thoroughly heated.
Transfer meat to serving platter, and garnish with orange twists and rosemary, if desired.