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Title: Wild Duck with Pecan Stuffing
Categories: Entree Game Southern
Yield: 4 Servings
| 4 | 1 pound wild ducks; dressed | |
| 4 | c | Soft breadcrumbs |
| 1 | c | Onion; finely chopped |
| 1 | c | Celery; finely chopped |
| 1 | c | Seedless raisins |
| 1 | c | Pecans; chopped |
| 2 | Eggs; beaten | |
| 1/4 | c | Milk |
| 12 | sl | Bacon |
| 1 | c | Catsup |
| 1/2 | c | Chili sauce |
| 1/4 | c | Worcestershire sauce |
| 1/4 | c | Steak sauce (A-1?) |
| Parsley (optional) | ||
| Orange slices (optional) | ||
| Cranberries (optional) |
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
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