Comanche roast wild duck

4 servings

Ingredients

QuantityIngredient
2wild mallard ducks
1teaspoonsalt
½teaspoonpepper
¼teaspoonrosemary leaves
1mediumonion, cut into eighths
1apple, cut into eighths
2stalks celery, cut up
½cupbutter or margarine, melted
¼teaspoonpepper
¼teaspoonrosemary leaves

Directions

Heat oven to 350 degrees. Clean ducks; wash and pat dry. Stir together salt, ½ ts. peper and ¼ ts. 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 oppen shallow roasting pan. Roast 40 minutes. Combine butter, ¼ ts. pepper and ¼ ts. rosemary leaves; baste until done. Ducks are done when juices are no longer pink when meat is pricked and meat is no longer pink when cut between leg and body. Remove ducks from pan; split in half lengthwise. Discard stuffing. 4 servings.

Source: "Indian Cookin'", compiled by Herb Walker, 1977 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000