Noodle-stuffed duck
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Duck |
| 3 | teaspoons | Salt |
| ¾ | teaspoon | Pepper |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Garlic powder |
| ¾ | cup | Diced onions |
| ½ | pounds | Mushrooms -- chopped |
| 4 | tablespoons | Chicken fat |
| 2 | tablespoons | Chopped parsley |
| 3 | cups | Cooked medium noodles |
| 2 | Eggs -- beaten | |
Directions
Singe the duck to remove pin feathers; wash and dry. Sprinkle inside and out with 2 teaspoons salt, ½ teaspoon pepper, the paprika and garlic powder. Grind or chop the liver, gizzard and heart. Cook the onions and mushrooms in the fat for 5 minutes. opening or fasten with skewers. Place on a rack in a roasting pan. Roast in a 375 degree oven 2½ hours, or until the duck is tender and brown. Turn duck twice during the roasting time. Serves 4.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on Recipe By : Jennie Grossinger - "The Art Of Jewish