Roast Wild Duck with Prune Orange Stuffing
|Wild ducks||2 , stringed and cleaned|
|Bacon slices/Strips of salt pork||3|
|Day old bread crumbs||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Orange sections||1⁄4 Cup (4 tbs), diced|
|Orange rind||1⁄4 Teaspoon, grated|
|Celery||3⁄4 Cup (12 tbs), diced|
|Cooked prunes||1 Cup (16 tbs), pitted and quartered|
1 Preheat the oven to 350°F.
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.
14 Carve and serve.
Calories 1116 Calories from Fat 697
% Daily Value*
Total Fat 77 g119.2%
Saturated Fat 27.9 g139.6%
Trans Fat 0 g
Cholesterol 383.9 mg128%
Sodium 551.5 mg23%
Total Carbohydrates 20 g6.7%
Dietary Fiber 1 g4.1%
Sugars 5.7 g
Protein 81 g161.2%
Vitamin A 14% Vitamin C 40.6%
Calcium 5.4% Iron 108.1%
*Based on a 2000 Calorie diet