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Title: Wild Duck a la Duchein
Categories: Game Entree Poultry Vegetable
Yield: 8 Servings
| 4 | Ducks | |
| Salt to taste | ||
| Coarsely ground pepper | ||
| ;to taste | ||
| 4 | Celery ribs | |
| 2 | Onions, cut in halves | |
| 2 | Turnips or apples | |
| ;cut in halves | ||
| ;Hot water | ||
| 1 | cn | Beef bouillon (10 oz.) |
| 1/2 | c | Soy sauce |
| 1/4 | c | Worcestershire sauce |
| 1 | tb | Pickapepper sauce |
| 1 1/2 | c | Red wine |
| 4 | sm | Onions (golf ball size) |
| ;quartered | ||
| 1/8 | ts | Garlic powder or- |
| 1 | Garlic clove, mashed | |
| 1/4 | ts | Dried marjoram |
| 1/2 | c | Chopped green onions |
| 6 | oz | Grand Marnier, Cointreau or -Triple Sec |
Wash, clean and dry ducks thoroughly. Rub inside and out with salt and pepper. Stuff each carcass with a rib of celery, half of onion, and apple or turnip. This helps remove the wild taste. Some ducks will have a wilder taste and stronger smell than others, depending on whether they have fed on fish or wild rice in the marshes. To help eliminate this, remove stuffing and replace with fresh amounts halfway through the cooking process.
Place the stuffed ducks in a Dutch oven or baking pan, the more crowded the better. Pour in enough hot water to halfway cover the ducks. Add bouillon, soy sauce, Worcestershire sauce, Pickapepper sauce, 1 cup red wine, whole onions and seasonings. Cook uncovered in an oven preheated to 550 F. until sauce is bubbling strongly. Reduce temperature to 400 F.
Turn ducks every half hour, basting frequently. When the sauce has been reduced by approximately one-half, or in about 2 hours, add remaining 1/2 cup wine, green onions and Grand Marnier, Cointreau or Triple Sec. Continue to cook until the sauce is reduced to about 1 1/2", or about 30 to 40 more minutes.
Remove ducks from the sauce. With paper toweling folded in half, blot all fat from the surface of the sauce. If sauce appears too thin, it can be further cooked. Reheat ducks in the fat-free sauce and serve one half to each person.
From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 192. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned.
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