You don't have to duck behind the sofa if you are suddenly invaded by a host of visitors roundabout lunchtime on a Sunday - that is, if you happen to have two wild ducks handy.
This recipe will have you munching away at two delicious ducks within less than an hour.
From your pantry you will need:
2 wild ducks
4 cups of soft bread crumbs
1 cup of finely chopped onion
1 cup of pecan nuts, chopped
1/2 cup of milk, scalded
1 cup of tomato sauce
1/2 cup of chilli sauce
1 cup of finely chopped celery
1 cup of seedless raisins
1/2 tsp salt
2 eggs, beaten
6 slices of bacon
1/4 cup of worcestershire sauce
Mix bread crumbs, celery, onions, raisins, nuts and salt together. Add hot milk to the beaten eggs and then add to dry mixture.
Dress ducks and fill with stuffing. Close the slits by using pins or by sewing.
Place in roaster and cover each duck with 3 strips of bacon. Roast uncovered in oven at 180º C, allowing 15 to 20 minutes per kg.
Twenty minutes before serving time, combine the last 4 ingredients and baste the ducks with the sauce.
Garnish with parsley and slices of oranges with a few candied cranberries in centre of each slice.
Skim the fat from the sauce and serve the sauce with the ducks.
[ Back ]