Buffet Wild Duck Recipe
Ingredients
| 2 to 3 large cooking apples, cored and cut into wedges | ||
| 10 (1 1/2- to 2-pound) wild ducks, dressed | ||
| 2 cups Burgundy wine | ||
| Water | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Butter Sauce | ||
| Rosemary leaves | 4 | |
Directions
Place apple wedges in cavities of ducks.
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 350° 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 350° for an additional 30 minutes or until thoroughly heated.
Transfer meat to serving platter, and garnish with orange twists and rosemary, if desired.
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 350° 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 350° for an additional 30 minutes or until thoroughly heated.
Transfer meat to serving platter, and garnish with orange twists and rosemary, if desired.
Chef
