Roast Wild Duck With Wild Rice Stuffing
|Wild ducks||2 , singed and cleaned|
|Monosodium glutamate||2 Teaspoon|
|Wild rice stuffing||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Bacon slices/Salt pork||4|
|Orange juice/Cider / dry red wine||1 Cup (16 tbs)|
Remove oil sac at base of tail of each duck; cut off neck at body, leaving on the neck skin.
Wash birds in cold running water; dry on absorbent paper.
Rub cavities with salt and monosodium glutamate.
Prepare the stuffing and spoon lightly into the body and neck cavities of the ducks.
Using skewers, close the body cavities and fasten neck skin to back of birds and wings to bodies.
Put ducks, breast up, on a rack in roasting pan.
Arrange bacon or salt pork over breasts.
Roast, uncovered, at 40Â°F to 450Â°F 20 to 25 minutes for medium-rare.
(Wild duck is traditionally served rare.) If orange juice is used, baste the birds occasionally during roasting.
Serving size: Complete recipe
Calories 6130 Calories from Fat 3763
% Daily Value*
Total Fat 417 g642%
Saturated Fat 138.3 g691.7%
Trans Fat 0 g
Cholesterol 2183.9 mg728%
Sodium 8611.6 mg358.8%
Total Carbohydrates 77 g25.7%
Dietary Fiber 9.1 g36.3%
Sugars 20.8 g
Protein 486 g972.5%
Vitamin A 57.8% Vitamin C 442.5%
Calcium 16.6% Iron 631.8%
*Based on a 2000 Calorie diet