br>Prick skin all over duck, remove as much fat as
n a bowl. Dredge the duck breasts in this mixture. Heat
Brown rice-a-roni in oleo. Add vegetables and saute 5 minutes more.
Add long grain and wild rice plus broth flavor packets to rice-a-roni mixture.
Stir well. Add broth, about 6 cups. Add water to this if needed.Add all other ingredients except duck and mushroom soup. Simmer 30 minutes.
Test rice for doneness. Add additional water if needed. Mixture should be kept moist. Fold in mushroom soup and boned duck (torn in small pieces).
Don't over stir. Serves 10. Freezes well. (When heating frozen leftovers, keep covered).
Cover whole duck with water in large stock
In a
3-quart
saucepan,
add
duck, trimmings, peppercorns, garlic and
enough water to completely cover.
Bring to a boil; cover, lower
heat
and simmer 3 hours.
Remove duck. Strain broth and set aside.
ix well.
Cut the duck breasts into pieces that are
he outer skin of the duck.
Select a heavy pot
Drain sauerkraut well
and combine with bell pepper and onion. Stuff duck with mixture.
Wrap duck in foil and place, breast side
down,
in
baking
dish or pan.
(This keeps meat from being dry.)
Bake
in a 350\u00b0 oven for 3 hours.
Yields 6 servings.
Preheat oven to 350\u00b0.
Shake flour into oven cooking bag and put in shallow pan (roasting pan).
Pour wine and orange juice into bag, mixing well with flour.
Brush duck with butter; sprinkle with salt, inside and out.
Place apple in cavity and put duck in bag.
Close bag with twist tie and make 6 (1/2-inch) slits in top of bag.
Cook 1 1/2 hours or until tender.
One duck, depending on size, will serve 1 to 2 people.
Serve with your favorite game sauce.
Soak the
wild\tduck
one
day\tin
water
containing a handful of\tsoda.
Drain
and
wash.
Soak\tagain overnight in water with\tone cup vinegar.
Drain and wash.
Put 1/4 cup oil in a large
Dutch oven and brown duck all over.
Chop 2 onions and plenty
of\tcubed
turnips and cover all with water.
Cook until all is stewed down.
Serve over rice.
Take breast of a wild duck, chill and split the two pieces of breast longways.
Will make 4 pieces of breast the thickness of your finger.
Slice these into 1-inch strips.
Marinate breast in wine, vinegar, brown sugar, mustard and Worcestershire sauce or soak them in milk.
Take strips and shake in flour, salt and pepper mixture.
Cover thoroughly.
Brown on both sides in medium hot skillet with small amount of oil.
Cut strips into bite size chunks and serve with cocktail or mustard sauce.
Clean singed duck thoroughly inside and out.
Sprinkle cavity with pepper, salt and poultry seasoning.
Stuff into cavity 1/4 stick margarine and 4 orange quarters.
Put in roasting pan; sprinkle with salt, pepper and poultry seasoning.
Cut remaining margarine into pats and put on duck, under breast skin if possible. Cover and bake for at least 2 hours at 325\u00b0.
Brown off duck breasts in some olive oil.
Make a roux with oil and flour.
Add onions, bell pepper, green onions, and parsley to roux.
Stir and cook.
Add one cup water and garlic.
Cook.
Add wine and some more water.
Add other seasonings and tomato sauce.
Mix well.
Add andouille (or smoked sausage) and duck breasts.
Stir.
Simmer on low heat for 3 to 4 hours.
Stir occasionally.
Add more salt and cayenne to your taste.
Serve over spaghetti or rice.
Brush the duck generously with butter or margarine.
Sprinkle with salt, pepper and flour.
Place the orange and onions in the cavity.
Roast in a covered roasting pan at 350\u00b0 for 1 1/2 hours. Remove cover last 15 to 20 minutes to allow skin to brown.
Place onion and apple in cavity of duck.
Place bacon slices over breast.
Wrap tightly in foil.
Place in baking pan and roast at 325\u00b0 until tender, about 3 to 4 hours.
Cut duck breasts into 1-inch cubes.
Marinate in Italian dressing (for 30 minutes or overnight).
Wrap each cube with 1/2 strip bacon and use toothpicks or skewers to hold in place.
Bake, broil or grill until bacon is crispy.
Serve warm.
igh heat. Break up the duck bones and sear them on
or use.
For the duck portions: remove from marinade, and
irections.
Preheat a large soup pot over medium-high heat
utter and olive oil in soup pot on medium heat.