Duck: Wild Duck Roast
Source of Recipe
paulcousa.com
List of Ingredients
2 wild mallard ducks�
1 t salt�
1/2 t pepper�
1/4 t rosemary leaves�
1 medium onion (chopped into 8 pieces)�
1 apple cut into 8 pieces�
2 stalks of celery chopped�
1/2 c butter melted�
1/4 t pepper�
1/4 t rosemary leaves�Recipe
Heat oven to 350 degrees. Clean ducks. Wash and pat dry.� Stir together salt, 1/2 tsp pepper and 1/4 tsp rosemary leaves.� Sprinkle in cavity and on outside of each duck.� Place half the onion, half the apple and half the celery in each cavity.� Place ducks breast side down on rack in open shallow roasting pan.� Roast 40 minutes. Combine butter, 1/4 tsp pepper and 1/4 tsp rosemary leaves.� Baste duck frequently during roasting. Turn ducks and roast 50 minutes longer or until done.� Ducks are done when juices are pink (med rare) when meat is pricked and meat is pink (not red) when cut between leg and body.� Remove ducks from pan. Split in half lengthwise.
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