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Shady Oaks Wild Duck

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Ingredients
  Wild ducks 4
  Salt To Taste
  Pepper To Taste
  Evangeline hot sauce 2 Tablespoon
  Celery 2 Cup (32 tbs), finely chopped
  Onion 2 Cup (32 tbs), finely chopped
  Sherry 1⁄2 Cup (8 tbs)
  Green pepper 1⁄2 Cup (8 tbs), finely chopped
  Bay leaves 4
  Tart apples 4 Small, peeled
  Cooking oil 2 Tablespoon
  Water 1 Cup (16 tbs)
Directions

Clean ducks well.
Make incisions crosswise with small, sharp knife just below neck on either side of breast bone.
Insert teaspoon with back up and work back and forth to loosen flesh from carcass thereby forming 2 small pockets.
Rub inside of ducks with salt and pepper and a dash or two of hot sauce.
Stuff the breast pockets as well as the main cavity of the ducks with celery, onion, and green peppers, plus 1 bay leaf mixed together.
Close main cavity with apple.
Truss if necessary.
Salt and pepper ducks, coat lightly with oil, sprinkle with a few drops of hot sauce for each bird.
Place in a roaster after coating bottom of the roaster 1/4 inch deep with cooking oil.
Add water.
Cover pan and roast at 350° for 2-3 hours, depending on size and age of birds.
Baste frequently, adding a small amount of water if needed.
About 1/2 hour before ducks are done, add sherry and continue basting.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry

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