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buffet wild duck

  • 20servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B9, C, D
MineralsNatrium, Fluorine, Magnesium

Ingredients Jump to Instructions ↓

  1. 2 eaches To

  2. 3 large cooking apples; cored and cut into wedges

  3. 10 eaches

  4. 1-1/2 lb to 2-pound wild ducks; dressed

  5. 2 cups Burgundy wine

  6. 1 cup ;water

  7. 1 cup Butter; melted

  8. cup Lemon juice

  9. cup Fresh parsley; chopped

  10. 1 teaspoon Salt

  11. teaspoon Pepper

  12. Butter sauce

  13. Orange twists

  14. Fresh rosemary leaves (opt'l

  15. cup Green onions; sliced

  16. 1 tablespoon Worcestershire sauce

  17. 1 1/2 teaspoon Prepared mustard

Instructions Jump to Ingredients ↑

  1. BUTTER SAUCE Place apple wedges in cavities of ducks. Arrange ducks in a single or double layer in an extra-large roaster or two large Dutch ovens; pour Burgundy and water over ducks. Cover and bake at 250 degrees F for 3 hours or until ducks are very tender, basting occasionally.

  2. Remove ducks from roaster, discarding apple wedges and pan drippings; let ducks chill thoroughly.

  3. Bone ducks, and cut meat into bite-sized pieces; return to roaster.

  4. Sprinkle meat with salt and pepper. Drizzle Butter Sauce over meat; toss gently. Cover and bake at 350 degrees F for an additional 30 minutes or until thoroughly heated. Transfer meat to serving platter, and garnish with orange twists and rosemary, if desired.

  5. Yield: 20 servings.

  6. BUTTER SAUCE:

  7. Combine all ingredients in a saucepan; heat thoroughly. Yield: 1-⅔ cups.

  8. From November, 1986"Southern Living" Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-09-95

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