Come in from duck hunt.
Insert a stick of butter inside a freshly cleaned Mallard duck.
Throw in hot coals of a fire for 7 minutes, covering duck entirely.
Remove duck from coals and use very sharp knife to cut paper-thin slices.
Serve on crackers.
Heat oven to 350\u00b0.
Clean ducks; wash and pat dry.
Stir together salt, 1/2 teaspoon pepper and 1/4 teaspoon rosemary leaves.
Sprinkle in cavity and on outside of each duck.
Fillet duck breasts on each side.
Slice filleted breasts into strips 1/2-inch wide and 3 to 4-inches long.
Put strips, Italian dressing, jalapeno slices and garlic salt in plastic bag. Refrigerate for 24 to 36 hours.
Pick and wash duck thoroughly.
Rub 1/2
Important!
Husband plucks duck, you must keep hands clean
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\u00b0.
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 ...
Stir together salt, pepper and rosemary.
Sprinkle mixture inside and outside of ducks.
Stuff each bird with 4 pieces each of onion, apple and celery, and some butter.
Place, breast side down, on roasting pan rack.
Bake at 350\u00b0 for 40 minutes.
Baste frequently.
Ducks are done when juices are no longer pink.
br>Prick skin all over duck, remove as much fat as
eparate heavy iron pot, brown duck pieces well in hot cooking
or the Filling.
Rinse duck and pat dry. Season inside
/2 hours
let duck cool and cut off as
Place duck
on large piece of heavy-duty aluminum foil. Combine sherry,
onion
soup mix and mushroom soup.
Pour over duck.
Sprinkle
with
seasoning
salt
to taste.
Close foil, making a tent 2-inches above the duck breast.
Place in baking dish, preferably on a rack.
Do not cover.\tBake at 350\u00b0 for 2 hours.
The stock
makes
excellent
gravy.
Do
not cook more than 1 duck in
a
tent.
If ducks are smaller than a mallard, reduce ingredients proportionately.
he cavity of the dressed duck with salt and pepper.
You can use any kind of duck breast, Mallard, Teal, etc.
Score skin side of breast.
Soak overnight in soy sauce.
Get charcoal grill really hot.
Before grilling breast, put 3 drops of hot sauce on scores of breast and grill.
Grill scored side of breast 1 1/2 minutes and grill other side 1 minute.
n a bowl. Dredge the duck breasts in this mixture. Heat
ntil hot.
Season the duck pieces with salt and pepper
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).
aucepan, combine broth, rice and wild rice.
Over high heat
ix well.
Cut the duck breasts into pieces that are
he outer skin of the duck.
Select a heavy pot