Roast Wild Duck with Prune Orange Stuffing Recipe
Ingredients
| Wild ducks - 2 , singed and cleaned | ||
| Bacon slices or strips of salt pork | ||
| Day-old bread crumbs - 2 cups | ||
| Butter/Margarine | 1/4 Cup (16 tbs), melted (Stuffing:) | |
| Orange sections - 1/4 cup, diced | ||
| Orange rind - 1/4 top., grated | ||
| Celery | 3/4 Cup (16 tbs), diced (Stuffing:) | |
| Cooked prunes - 1 cup, pitted and quartered | ||
| Salt - 1/2 top. | ||
| Pepper - 1/8 top. | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1 Preheat the oven to 350°F.
MAKING
2 In a large pan, place the ducks and cover with cold water to which 2 tsp baking soda has been added (1 tsp per fowl).
3 Simmer for 1 hour.
4 Remove from the water.
5 Drain well.
6 Rub the duck inside and out with salt and pepper.
7 For the stuffing: In a large skillet, toast bread lightly in butter.
8 Add oranges and rind, celery, prunes and seasonings.
9 Toss together lightly.
10 Stuff the cavity lightly and truss.
11 In a shallow roasting pan, place the duck on a rack, breast side up,.
12 Lay 4 to 6 slices bacon or salt pork across each breast.
13 Roast in a moderate oven, allowing 15 minutes per pound for young birds, 20 minutes for older, basting frequently with pan drippings until well done.
SERVING
14 Carve and serve.
1 Preheat the oven to 350°F.
MAKING
2 In a large pan, place the ducks and cover with cold water to which 2 tsp baking soda has been added (1 tsp per fowl).
3 Simmer for 1 hour.
4 Remove from the water.
5 Drain well.
6 Rub the duck inside and out with salt and pepper.
7 For the stuffing: In a large skillet, toast bread lightly in butter.
8 Add oranges and rind, celery, prunes and seasonings.
9 Toss together lightly.
10 Stuff the cavity lightly and truss.
11 In a shallow roasting pan, place the duck on a rack, breast side up,.
12 Lay 4 to 6 slices bacon or salt pork across each breast.
13 Roast in a moderate oven, allowing 15 minutes per pound for young birds, 20 minutes for older, basting frequently with pan drippings until well done.
SERVING
14 Carve and serve.
Chef
