Title: Stuffed Wild Duck
Categories: Poultry
Yield: 1 Servings
| 1 | | Duck |
| 1 | | Lemon; for juice |
| 1 | | Rib of celery |
| 1/4 | md | Onion |
| 1/4 | md | Onion |
| 1/4 | md | Apple |
| 1 | tb | Worcestershire sauce |
| 1 | | Salt pork; thin sliced |
Soak duck in cold water with juice of 1 lemon for 30 minutes before
cooking. Dry thoroughly. Salt and pepper inside and out. Fill cavity with
celery, onion, orange, apple and Worcestershire. Lay strip of salt meat
over bird, secure with toothpicks. Place in heavy Dutch oven with 1 inch
water in bottom. Bake covered at 325 for 1 hour, or until very tender.
Baste often. Before serving remove salt meat; brown by removing cover and
basting.