| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Game, Poultry |
4 |
servings |
INGREDIENTS
| 2 |
|
Whole dressed ducks |
| 2 |
tb |
Lemon juice |
| 2 |
|
Stalks celery chopped |
| 2 |
c |
Dry bread crumbs |
| 1 1/2 |
|
Sticks margarine |
| 1 1/2 |
ts |
Salt |
| 1 1/4 |
|
Teaspoons |
|
|
Black pepper |
| 1 |
|
Onion diced |
| 1 |
c |
Chicken bouillon |
| 1/2 |
ts |
Thyme |
| 1/2 |
c |
Pecans; chopped |
INSTRUCTIONS
First make the stuffing by cooking the celery and onion in a skillet
with one half stick of margarine until onion becomes limp, then
combine the breadcrumbs, pecans, one half teaspoon salt, one fourth
teaspoon pepper, thyme and enough bouillon to obtain the desired
moisture to the skillet ingredients. Now rub the ducks inside and out
with the remaining margarine, salt, pepper and lemon juice then place
the stuffing inside the ducks and wrap them in foil.
Next Place the ducks in a 325 degree oven and bake them for one and
one half hours, then uncover and baste them with margarine and bake
another one half hour uncovered, or until the ducks become golden
brown.
the Bird Dog Retriever News Cookbook Dennis Guldan
publisher@Bird-Dog-News.Com
Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112,
Ph/Fx 612-636-8045
Posted to MM-Recipes Digest V4 #2 by "Rfm" <Robert-Miles@usa.net> on
Dec 22, 98
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”