Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 | wild mallard ducks |
| 1 teaspoon | salt |
| ½ teaspoon | pepper |
| ¼ teaspoon | rosemary leaves |
| 1 medium | onion, cut into eighths |
| 1 | apple, cut into eighths |
| 2 | stalks celery, cut up |
| ½ cup | butter or margarine, melted |
| ¼ teaspoon | pepper |
| ¼ teaspoon | rosemary leaves |
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