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WILD DUCK IN A CROCK POTPlace halves of duck, skin side up, in a slow cooking pot. In a small saucepan, saute minced onion and tarragon leaves in butter. Add orange juice, mustard, salt, currant jelly, and orange peel. Cook, stirring constantly, until jelly is melted. Take off the stove and stir in the port wine. Pour this mixture over ducks, cover and cook on low heat for 8-9 hours. |
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WILD DUCK IN A PRESSURE COOKERPrick the skin off the duck with a fork. Sprinkle the body cavity with salt and place the orange half inside the bird. If the duck has been split up the back, tie string around it to hold the body cavity closed. Heat your pressure cooker, add fat and brown duck. Remove excess fat and add orange juice. Close cover securely, place the regulator on steam vent and cook for 25 minutes at 15 pounds pressure. Let the pressure drop of its own accord, then serve. |
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WILD DUCK IN MARINADEMarinate ducks overnight in mixture of pineapple, soy sauce and ginger. Wipe meat, brown in fat, place in casserole, pour on marinade and mushrooms. Bake, covered 1 1/2 hours or until tender; add water, if necessary, at 350 degrees. |
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WILD DUCK ORANGEPreheat oven to 375 degrees. Combine all ingredients except ducks and pour into a large size (14 x 20 inch) Brown-in-Bag. Place bag in a 2 inch deep roasting pan. If ducks are fatty, prick the skin with a fork. Add ducks to the bag turning each to moisten on all sides. Close the bag loosely with a twist tie about 2 inches from the ducks. Make six 1/2 inch slots in the top of the bag with a paring knife. Cook 1 1/2 to 2 hours or until ducks test tender. Pour sauce in bowl and skim off excess fat and your gravy is ready to serve. |
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WILD DUCK WITH APPLE-RAISIN STUFFINGCombine all ingredients except ducks in large bowl. Stuff cavity of each duck with mixture. Close opening of birds with skewers or string. Place ducks, breast side up, in roasting pan. Roast, uncovered, at 425 degrees. Cover ducks and bake for 2 hours until tender. 6 servings. |
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WILD DUCK WITH PECAN STUFFINGMix bread crumbs, celery, onions, raisins, nuts, and salt together. Add hot milk to beaten eggs and then add to dry mixture. Fill ducks with this stuffing. Close slits by using poultry pin or by sewing. Place in roaster and cover each duck with 3 strips bacon. Roast uncovered at 350 degrees for 15-20 minutes per pound. Twenty minutes before serving, combine last 4 ingredie |
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WILD PUDDLE DUCK ROASTClean duck and wash thoroughly. Fill duck with peeled, quartered apples. Rub with a slice of onion, then with salt and pepper. Roast, uncovered, in a moderately slow oven (350 degrees), allowing 20 to 30 minutes per pound. If desired, duck can be basted every 10 minutes with 1 cup orange juice for additional flavor. Basting is not required, however, at this low temperature. 2 servings. |
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WINE-SPICED WILD DUCKCombine all ingredients except breasts and bacon. Cover duck breasts with mixture. Place in refrigerator for 2-3 days. Place marinade and breasts in saucepan and cover. Simmer for 2 hours or until tender. Add water if necessary. Place breasts in broiler rack and top with bacon. Broil for 3-5 minutes. |
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