| previous | next |
Title: Caddo Wild Duck
Categories: Game Fruit Entree Poultry
Yield: 1 Duck
| Ducks | ||
| Lemons | ||
| Salt and pepper to taste | ||
| STUFFING PER DUCK | ||
| 1/2 | Apple, chopped | |
| 1 | ts | Salt |
| 1 | ts | Worcestershire sauce |
| 1/8 | ts | Black pepper |
| 1 | ds | Cayenne pepper |
| 1 | sm | Onion, chopped |
| 1/2 | c | Chopped celery |
After duck is prepared, cleaned, singed, and scrubbed with meal or soda, rub it lavishly inside and out with lemon. Salt and pepper to taste and stuff the cavity of each duck with the stuffing ingredients, which you have mixed together.
Pin together the duck with toothpicks. Brown in a Dutch oven. After browning, wrap each duck with bacon and place them close together, breast-side down, in a pan. They really cook better with two or three ducks placed side by side in a Dutch oven or roaster. Choose the pan to fit the ducks. Bake at 325 F. for 3 hours or until tender. The size and age of duck will govern cooking time.
Some people prefer to stuff an onion inside and nothing more; others insist a rutabaga is the best.
Good accompaniments to duck are rutabagas, green beans and/or wild rice.
Note: Many people are now skinning ducks before any other preparation. This removes lots of the fat and wild taste. Some wrap a piece of bacon around the duck and wrap in foil to bake.
From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 191. Libary of Congress Catalog Number 70-140493. Posted by Cathy Harned.
| previous | next |