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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I don't know how authentic this recipe is, but its yummy just the same. Ingredients:
2 ready to cook wild ducks (1 to 2 pound each) |
1 orange, cut into wedges |
3 -5 fresh celery leaves |
salt |
1/2 cup apricot preserves |
1/4 cup water |
1 tablespoon prepared mustard |
1 tablespoon soy sauce |
1 tablespoon lemon juice |
1/2 teaspoon msg (monosodium glutamate) (optional) |
Directions:
1. Season both ducks inside and out with salt.
2. Place half the orange wedges and a few celery leaves into the cavity of each bird.
3. Place birds, breast side up, on rack in shallow roasting pan.
4. Roast uncovered in a hot (400°F/200°c) oven for 1 hour or until tender.
5. If necessary, cover pan with foil to prevent excess browning.
6. Prepare sauce by combining all (sauce) ingredients in a sauce pan.
7. Heat through (for about 5 minutes), stirring constantly.
8. During the last 10 minutes of roasting, baste ducks occasionally with sauce.
9. Remove ducks from oven; discard stuffing.
10. Serve over hot cooked rice.
11. Serve remaining sauce on the side.
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