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.