Native Indian Cookbook/Lovesick Lake Native Women's Association 1997

Currant Duck Roast
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
2 small onions 2 wild ducks, cleaned and washed 4 cups bread crumbs
1 onion, chopped 3 tbsp melted margarine 1 tsp salt
1 tsp pepper 1 tsp sage 2 tsp currant jelly
cornstarch



1 Put 1 small onion in each duck cavity and parboil ducks for 1/2 hour. Remove onion. Then, combine bread crumbs, onion, margarine, and seasonings, and fill each duck cavity. Place ducks in a roasting pan and pour over two cups of water. Cover and roast, basting frequently, for 1-1/2 hours at 350 F. Remove ducks to a warm platter and add currant jelly to liquid. Mix in some cornstarch to thicken gravy.

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