Mississippi flyway duck
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Wild canvasback or mallard ducks, 2.5 to 3 lbs each; ready to cook |
| 2 | eaches | Lemons; cut in half |
| Salt and freshly ground black pepper to taste | ||
| 1 | teaspoon | Dried thyme |
| 2 | tablespoons | Fresh parsley; chopped |
| 3 | eaches | Ribs celery; coarsely chopped |
| 2 | eaches | Onions; coarsely chopped |
| 4 | larges | Tart apples; cut in eighths, and cored |
| 6 | tablespoons | Butter (3/4 stick), at room temperature |
| ½ | cup | Chicken or veal stock |
Directions
Preheat the oven to 350 degrees F.
Rinse the ducks thoroughly and dry them well with paper towels.
Rub the cavities with the lemon and sprinkle them with salt and pepper, thyme, and parsley.
Toss together the celery, onions, and apples in a large bowl.
Stuff the mixture loosely into the cavities of the ducks. Truss the ducks by closing the opening in each with skewers or sewing with string.
Rub the ducks thoroughly with the butter and place them on their sides, with space between them, in a low-sided flame-proof baking pan. Cook for 20 minutes, then baste them and turn them to the other side. Baste often and continue to cook, turning the birds, for another 20 minutes.
Lay the birds on their backs (to brown the breasts) and continue to cook, basting but not turning, for 30 minutes. The ducks should be tender in 1 to 1-½ hours for well-done duck. (Test for doneness by inserting a skewer in the duck's thigh. If the juices run clear, it is done.)
Remove the ducks from the pan, discard the strings and skewers, and keep warm.
Skim off all the fat from the pan juices. Add the stock and scrape to loosen the brown crusty bits from the bottom of the pan.
Reduce over medium-high heat to make a pan gravy. Season with salt and pepper if needed.
Remove the dressing from the ducks and serve alongside with a sauceboat of pan gravy.
VARIATION: Wine-Basted Flyway Duck: Follow the directions for Mississippi Flyway Duck, but baste the ducks with 1 cup of a full-bodied red wine along with the butter. Just before serving, flame the hot ducks with ⅓ cup brandy or cognac. This creates a crisper skin, which is most delicious.
_The Heritage of Southern Cooking_ Camille Glenn, 1986 Workman Publishing ISBN 0-89480-117-1 Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-09-95