Yield: 4 servings
|1||5 1/2 to 6-lb ready-to-cook duckling, or 2 3 to 3 1/2 lb ready-to-cook wild ducks|
|2||Stalks celery, thinly sliced|
|1½ cup||Coarsely chopped onion|
|1 tablespoon||Butter or margarine|
|3 mediums||Apples, washed and coarsely chopped|
|3 tablespoons||All-purpose flour|
1. Rinse duckling or wild ducks; drain well. Sprinkle with salt and pepper, inside and out.
2. In a medium skillet, saute celery and onions in butter until vegetables are translucent. Stir in apples and raisins. Heat oven to 350'F.
3. Place duckling or ducks on a rack in a roasting pan. Pour water into pan. Stuff neck and body cavities with apple stuffing; fasten shut with toothpicks. Bake duck until tender and golden brown-about 1½ to 2 hours.
4. Remove duck to serving platter. Strain broth into a measuring cup; re- move fat and add water, if necessary to make 1 ½ C. Beat flour into broth until smooth. Bring mixture to boiling in a medium saucepan. Cook, stirring, until thickenedabout 2 to 3 minutes. Serve with duck.
Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg> Submitted By MICHELLE HOWE On 07-18-95