Roast Duck

Servings:

INGREDIENTS

4 Ducks; ready to cook
1 Clove garlic; split
Salt and pepper
2 sm Cooking apples; quartered
2 md Onions; quartered
4 Celery stalk tops
1/2 Stick butter; melted
8 sl Bacon

INSTRUCTIONS

Rub duck skin with garlic and sprinkle the birds inside and out with salt and pepper. Fill cavities with the apples, onions and celery tops. Cover breasts with bacon slices.

Place birds, beast sides up, in roasting pan and roast at 400°F until done. This varies from as short as 20 minutes for rare up to an hour. Baste every 15 minutes with the butter.

Remove cavity contents and serve with sauce as desired, but do not prepare sauce from pan drippings. Supposedly, the cavity filling absorbs the wild taste and most folks don't like that.

CHEF COMMENTS

his is an old standard recipe for roast wild duck. Can be varied to suit the cook's whim.

Tagged: duck, maincourses, wildgame add tags

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