Buffet wild duck
20 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
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 | ;water |
1 | cup | Butter; melted |
⅓ | cup | Lemon juice |
¼ | cup | Fresh parsley; chopped |
1 | teaspoon | Salt |
½ | teaspoon | Pepper |
Butter sauce | ||
Orange twists (optional) | ||
Fresh rosemary leaves (opt'l | ||
¼ | cup | Green onions; sliced |
1 | tablespoon | Worcestershire sauce |
1½ | teaspoon | Prepared mustard |
Directions
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.
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.
BUTTER SAUCE:
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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