Wild duck with pecan stuffing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | 1 pound wild ducks; dressed |
| 4 | cups | Soft breadcrumbs |
| 1 | cup | Onion; finely chopped |
| 1 | cup | Celery; finely chopped |
| 1 | cup | Seedless raisins |
| 1 | cup | Pecans; chopped |
| 2 | eaches | Eggs; beaten |
| ¼ | cup | Milk |
| 12 | slices | Bacon |
| 1 | cup | Catsup |
| ½ | cup | Chili sauce |
| ¼ | cup | Worcestershire sauce |
| ¼ | cup | Steak sauce (A-1?) |
| Parsley (optional) | ||
| Orange slices (optional) | ||
| Cranberries (optional) | ||
Directions
Rinse ducks thoroughly with water; pat dry. Combine breadcrumbs, onion, celery, raisins, pecans, eggs, and milk, mixing well. Spoon mixture into cavities of ducks; close cavities with skewers. Place ducks, breast side up, on rack in a roasting pan. Wrap 3 slices of bacon around each duck. Bake, uncovered, at 350 degrees F for 1 hour.
Combine catsup, chili sauce, Worcestershire sauce, and steak sauce; mix well. Pour over ducks; and bake an additional 15 to 30 minutes or until desired degree of doneness. Skim off fat from sauce and discard fat; serve sauce with ducks. Garnish with parsley, orange slices, and cranberries, if desired. Yield: 4 servings.
From Ann Joines of North Carolina in November, 1985"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-30-95