Stuffed Wild Duck
Yield
8 servingsPrep
10 minCook
90 minReady
100 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
duck
|
*
|
| 1 | each |
lemon
juice only |
|
| 1 | each |
celery stalks
|
|
| ¼ | medium |
onions
|
|
| ¼ | medium |
onions
|
|
| ¼ | medium |
apples
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | each |
salt pork
thinly sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
duck
|
*
|
| 1 | each |
lemon
juice only |
|
| 1 | each |
celery stalks
|
|
| 0.3 | medium |
onions
|
|
| 0.3 | medium |
onions
|
|
| 0.3 | medium |
apples
|
|
| 15 | ml |
worcestershire sauce
|
|
| 1 | each |
salt pork
thinly sliced |
*
|
Directions
Soak duck in cold water with juice of 1 lemon for 30 minutes before cooking.
Dry thoroughly.
Salt and pepper inside and out.
Fill cavity with celery, onion, orange, apple and Worcestershire.
Lay strip of salt meat over bird, secure with toothpicks.
Place in heavy Dutch oven with 1 inch water in bottom.
Bake covered at 325℉ (160℃) for 1 hour, or until very tender.
Baste often.
Before serving remove salt meat; brown by removing cover and basting.
