| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Game |
6 |
Servings |
INGREDIENTS
| 3 |
|
Wild ducks |
|
|
Salt |
|
|
Pepper |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Bunch celery; chopped |
| 1 1/2 |
c |
Dry sherry (more may be used if needed) |
| 1 |
cn |
(4-oz) sliced mushrooms with liquid |
| 1 |
pk |
(4.5-oz) slivered almonds (or more if desired) |
| 3 |
|
Oranges; peeled (reserve larger pieces of peeling) |
INSTRUCTIONS
Preheat oven to 275°. Wash ducks thoroughly and rub well with salt and
pepper (inside breast cavity also). Stuff a generous handful each of
chopped onions and celery into each breast cavity. Line a large 9 x 13
baking dish with enough aluminum foil to pull over tops of ducks and make a
steam tent (or use a covered roasting pan). Make a bed of remaining onions
and celery in pan and place ducks, breasts down, in it. Pour sherry,
mushrooms with liquid, and almonds over ducks. Take 2 of the peeled oranges
and squeeze juice liberally over ducks. Place some larger orange peelings
over the duck bodies (like aprons). Seal foil tent tightly and place in the
oven at 275° for about 4 hours. After the first 2 hours, baste ducks and
add more sherry if needed. Squeeze third orange over ducks, reseal and
continue baking until tender (approximately 2 hours). Discard cooked orange
peels before serving. Arrange cooked ducks on serving platter over a bed of
wild rice. Spoon remaining pan juices over ducks. Wild rice may also be
served on the side, if preferred. Yield: 6 servings.
DEBBY CROSS (MRS. JUNIUS, JR.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Forbidden fruits create many jams”