Buffet wild duck

Yield: 20 servings

Measure 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
\N \N Butter sauce
\N \N Orange twists (optional)
\N \N 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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