Buffet Wild Duck Recipe
Yield: 20 servingsRecipe by luhu.jp
Ingredients:
2 each: to 3 large cooking apples, cored and cut into wedges
10 each: 1-1/2 lb to 2-pound wild ducks, dressed
2 cup: burgundy wine,
1 cup: , water
1 tsp: salt,
1/2 tsp: pepper,
1: butter sauce,
1: orange twists, optional
1: fresh rosemary leaves, (optl
BUTTER SAUCE
1 cup: butter, melted
1/3 cup: lemon juice,
1/4 cup: fresh parsley, chopped
1/4 cup: green onions, sliced
1 tbsp: worcestershire sauce,
1 1/2 tsp: prepared mustard,
Directions:
Place apple wedges in cavities of ducks. Arrange ducks in a single or
double layer in an extra-large roaster or two large Dutch ovens; pour
Burgundy and water over ducks. Cover and bake at 250 degrees F for 3 hours
or until ducks are very tender, basting occasionally.
Remove ducks from roaster, discarding apple wedges and pan drippings;
let ducks chill thoroughly.
Bone ducks, and cut meat into bite-sized pieces; return to roaster.
Sprinkle meat with salt and pepper. Drizzle Butter Sauce over meat; toss
gently. Cover and bake at 350 degrees F for an additional 30 minutes or
until thoroughly heated. Transfer meat to serving platter, and garnish
with orange twists and rosemary, if desired. Yield: 20 servings.
BUTTER SAUCE:
Combine all ingredients in a saucepan; heat thoroughly. Yield:
1-2/3 cups.
From November, 1986 "Southern Living" Typos by Jeff Pruett
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Source from luhu.jp
double layer in an extra-large roaster or two large Dutch ovens; pour
Burgundy and water over ducks. Cover and bake at 250 degrees F for 3 hours
or until ducks are very tender, basting occasionally.
Remove ducks from roaster, discarding apple wedges and pan drippings;
let ducks chill thoroughly.
Bone ducks, and cut meat into bite-sized pieces; return to roaster.
Sprinkle meat with salt and pepper. Drizzle Butter Sauce over meat; toss
gently. Cover and bake at 350 degrees F for an additional 30 minutes or
until thoroughly heated. Transfer meat to serving platter, and garnish
with orange twists and rosemary, if desired. Yield: 20 servings.
BUTTER SAUCE:
Combine all ingredients in a saucepan; heat thoroughly. Yield:
1-2/3 cups.
From November, 1986 "Southern Living" Typos by Jeff Pruett
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
Source from luhu.jp