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Cajun Wild Duck
2 Mallard ducks -- prepared to stuff
Butter -- as needed
1 Onion -- sliced thin
3/4 cup Minced celery
1/4 cup Minced parsley
18 Pitted ripe olives -- (18 to 20)
2 Garlic cloves -- minced
1 cup Fresh bread crumbs
1 teaspoon Freshly-ground black pepper
3/4 teaspoon Salt
1/4 cup Armagnac
1/2 cup Claret wine
1/2 cup Duck or chicken stock
Melt 4 tablespoons butter and saute onion, celery, parsley, olives, and garlic, until onion is soft. Stir in bread crumbs, pepper, salt, and Armagnac; use mixture to stuff birds. Rub birds well with butter and put on a rack in a roaster with claret and boiling stock. Roast at 400 degrees, basting every few minutes, for 30 minutes. If you want them better done, cook for an additional 10 minutes, basting. Serve hot or cold: If cold, remove stuffing and serve it on the side.
This recipe yields 2 servings.
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