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.