Wild Game Recipes
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Waterfowl Recipes: Duck and Geese: Wild Duck
  • 1 cup diced celery
  • 1 cup onions (diced)
  • 1 cup raisins
  • 1 cup chopped pecans
  • 4 cups fresh bread crumbs
  • 1 1/2 teaspoon salt
  • 2 eggs (beaten)
  • 1/2 cup scalded milk
  • 2 wild ducks (about 2-2 1/2 pounds each)
  • 6 bacon slices
  • 1 cup ketchup
  • 1/2 cup chili sauce
  • 1/4 cup Worcestershire sauce
  • Water cress or parsley
  • thin orange slices
  • currant jelly

Preheat the oven to 500 degrees F. In a bowl combine and mix well the celery, onions, raisins, pecans, crumbs, salt, and eggs. Stir in the milk. Finish preparing the ducks. Weigh each duck and figure the cooking time. Allow 60 minutes per pound, using the weight of the larger duck only. Stuff the neck and body cavities with the bread mixture. Close the opening by sewing with a piece of white twine. Place 3 pieces of bacon across the breast of each duck. Place the ducks on a wire rack in a shallow roasting pan. Roast the ducks, uncovered at 500 degrees F. for 15 minutes. Reduce the heat to 350 degrees F. for the remainder of the cooking time. When 1/2 hour of cooking time remains, mix the ketchup, chili sauce, and Worcestershire sauce, and pour over the ducks. Continue with the roasting until done. Place the ducks on a heated platter and garnish with the water cress and orange slices topped with jelly. For a spicy sauce skim the fat from the sauce in the pan and thicken with flour and water until smooth.

? Servings.