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Buffet Wild Duck

southern.chef's picture
  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)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Butter sauce 1 Tablespoon
  Rosemary leaves 4

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.

Recipe Summary

Main Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

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 mg12.2%

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


Buffet Wild Duck Recipe