| 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
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