Mormon Cooking/1985

Roast Wild Duck
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
6 ducks-Mallard or Teal 6 strips bacon 5 tablespoons flour with salt and pepper
3 tablespoons cooking oil 2 cups water



1 Chop for gravy: 2 onions, 2 bell peppers and 1 stalk celery.
2 Chop for stuffing: 1 onion, 1 bell pepper, 1 apple and 1 lemon. Mix with 2 tablespoons olive oil.
3 Wash ducks well, season with salt and pepper, and fill cavities with chopped mixture of herbs and olive oil. Sprinkle ducks with flour. Brown in hot oil in black iron pot. Remove ducks and pour off excess fat. Return ducks to pot, add remaining chopped herbs for gravy, add water and cover. Roast in 350 F oven until ducks begin to break at breastbone. Add additional water if necessary to keep ducks moist. Place on serving platter and garnish with crab apple and parsley. Serve with gravy over rice and potatoes if desired.

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