|2 eaches||To 3 large cooking apples; cored and cut into wedges|
|10 eaches||1-1/2 lb to 2-pound wild ducks; dressed|
|2 cups||Burgundy wine|
|1 cup||Butter; melted|
|⅓ cup||Lemon juice|
|¼ cup||Fresh parsley; chopped|
|Orange twists (optional)|
|Fresh rosemary leaves (opt'l|
|¼ cup||Green onions; sliced|
|1 tablespoon||Worcestershire sauce|
|1½ teaspoon||Prepared mustard|
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.
Remove ducks from roaster, discarding apple wedges and pan drippings; let ducks chill thoroughly.
Bone ducks, and cut meat into bite-sized pieces; return to roaster.
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.
Yield: 20 servings.
Combine all ingredients in a saucepan; heat thoroughly. Yield: 1-⅔ cups.
From November, 1986"Southern Living" Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-09-95
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