Roast wild duck or quail
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Roast wild duck or quail
  Roast    Duck    Poultry  
Last updated 6/12/2012 1:20:37 AM. Recipe ID 52454. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Roast wild duck or quail
 Categories: Poultry
      Yield: 1 Servings
 
MMMMM--------------------------RECIPE F-------------------------------
 
  Soak one large duck or 2 mallards in marinade (See Page 57) overnight
  in refrigerator. Season inside and out with salt and pepper. Brown
  well in lightly oiled skillet to remove excess fat. Stuff each cavity
  with 2 chopped potatoes, 2 chopped carrots and 2 chopped apples (this
  stuffing, discarded after cooking, absorbs unwanted fat and wild
  flavor). Place 2 cut up carrots in bottom of CROCK-POT to act as rack
  for bird(s). Put stuffed duck(s) in pot. Add 1/2 cup sauterne, dry
  vermouth or water. Cover and cook on High 2 hours, then turn to Low
  for 8 hours. Before serving, remove chopped vegetables from each
  cavity. Serve with rice, baked sweet potatoes or potatoes. NOTE: If
  ducks have been skinned, pin 2 bacon strips across each breast and
  place under broiler 10 to 15 minutes before serving
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 52454 (Apr 03, 2005)

[an error occurred while processing this directive]