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Buffet Wild Duck

southern.chef's picture
Ingredients
  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
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Servings: 
20

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