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Roast Water Fowl

Ingredients
  Wild ducks 14 1⁄2 Pound
  Onion 1
  Garlic 1 Clove (5 gm)
  Unsalted butter 2 Tablespoon
  Paprika 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Hot sauce 1⁄4 Teaspoon
  Bacon slices 1 Pound
  Cooked wild rice 4 Cup (64 tbs)
Directions

Rub duck cavities with onion and garlic.
Combine butter, paprika, salt and hot sauce; rub into duck skins.
Truss legs together.
Wrap ducks in cheesecloth; place, breasts down, on rack in greased shallow pan.
Bake at 325 degrees for 1 hour, basting occasionally.
Turn ducks over; remove cheesecloth.
Cover ducks with bacon strips.
Bake for about 1 hour longer.
Serve ducks on platter of wild rice; garnish with spiced crab apples.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Party
Servings: 
4

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 3877 Calories from Fat 2429

% Daily Value*

Total Fat 270 g415.7%

Saturated Fat 91.8 g458.8%

Trans Fat 0 g

Cholesterol 1361.5 mg453.8%

Sodium 1745.7 mg72.7%

Total Carbohydrates 42 g13.9%

Dietary Fiber 7.3 g29.3%

Sugars 1.6 g

Protein 301 g602.8%

Vitamin A 46% Vitamin C 149%

Calcium 9.7% Iron 382.2%

*Based on a 2000 Calorie diet

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Roast Water Fowl Recipe