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Roast Wild Duck With Prune Orange Stuffing

Farm.Fares's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Duckling
Servings: 
6

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