| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Game, Poultry | 4 | servings | |
INGREDIENTS
| 2 | sm | Ducks |
| Stuffing: | ||
| 3 | c | Toasted bread cubes |
| Rind of 1 orange, grated | ||
| 1 | ts | Grated lemon rind |
| 1/2 | c | Cubed orange sections |
| 3 | tb | Chopped onion |
| 1 | ts | Salt |
| 1/4 | ts | Spoon ground cloves |
| 1/2 | ts | Ground ginger |
| Pepper to taste |
INSTRUCTIONS
Combine all stuffing ingredients, and fill body cavity of cleaned duck. Fill loosely and do not pack. This amount is enough for two small ducks or one four pound duck. Roast in 350 oven for two hours, basting with orange juice. Increase heat to 425 for 20 minutes longer or until leg moves easily. Note: After serving, remove the stuffing from the cavity and refrigerate any leftover meat. Never store any fowl with stuffing in the body cavity for this is conducive to bacteria growth. 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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