Noodle-stuffed Duck Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 lbs: Duck,
3 tsp: Salt,
3/4 tsp: Pepper,
1 tsp: Paprika,
1/2 tsp: Garlic powder,
3/4 cup: Diced onions,
1/2 lbs: Mushrooms, chopped
4 tbsp: Chicken fat,
2 tbsp: Chopped parsley,
3 cup: Cooked medium noodles,
2: Eggs, beaten
Directions:
Singe the duck to remove pin feathers; wash and dry. Sprinkle inside
and out with 2 teaspoons salt, 1/2 teaspoon pepper, the paprika and
garlic powder. Grind or chop the liver, gizzard and heart. Cook
the onions and mushrooms in the fat for 5 minutes. opening or fasten
with skewers. Place on a rack in a roasting pan. Roast in a 375
degree oven 2 1/2 hours, or until the duck is tender and brown. Turn
duck twice during the roasting time. Serves 4.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger
Published by Bantam Books, Inc. (c) 1958 Recipe formatted for
MasterCook II by: Joe Comiskey JPMD44A on
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp
and out with 2 teaspoons salt, 1/2 teaspoon pepper, the paprika and
garlic powder. Grind or chop the liver, gizzard and heart. Cook
the onions and mushrooms in the fat for 5 minutes. opening or fasten
with skewers. Place on a rack in a roasting pan. Roast in a 375
degree oven 2 1/2 hours, or until the duck is tender and brown. Turn
duck twice during the roasting time. Serves 4.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger
Published by Bantam Books, Inc. (c) 1958 Recipe formatted for
MasterCook II by: Joe Comiskey JPMD44A on
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp