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Categories:
celery Bermuda onions apples oranges Mallard salt Poultry bay leaves orange juice chicken white wine Grand Marnier
Viewed: 62 - Published at: 9 years agoIngredients
- 1 bunch celery, chopped
- 2 Bermuda onions, chopped
- 2 apples, chopped
- 2 oranges, chopped
- 6 wild Mallard ducks
- salt and pepper to taste
- 1 tsp. poultry
- 4 bay leaves
- 4 c. fresh orange juice
- 4 c. chicken or duck stock
- 4 c. white wine
- Grand Marnier to taste
Method
- Chop celery, onions, apples and oranges.
- Clean, wash and dry ducks thoroughly.
- Pack tightly in roasting pan and cover with water.
- Bake 2 1/2 hours at 350°.
- Discard fatty cooking water. Clean, wash and dry ducks again.
- Stuff each with celery, onions, apples and oranges.
- Pack them tightly into clean pan (breast down).
- Add spices and cover with juice, stock and wine.
- Cover and bake 4 to 5 hours (depending on size of ducks).
- Use several cups to fill saucepan.
- Reduce until thickened (you may also use cornstarch).
- Add Grand Marnier to taste.
