Main Index     Games Recipes    Fish Recipes    Shellfish Recipes



Duck Recipes







Roast Wild Duck


2 Wild mallard ducks
1 ts Salt
1/2 ts Pepper
1/4 ts Rosemary leaves
1 md Onion, cut into eighths
1 Apple, cut into eighths
2 Stalks celery, cut up
1/2 c Butter or margarine, melted
1/4 ts Pepper
1/4 ts Rosemary leaves

Heat oven to 350 degrees. Clean ducks; wash and pat dry. Stir together salt, 1/2 ts. peper and 1/4 ts. rosemary leaves; sprinkle in cavity and on outside of each duck.

Place half the onion, half the apple and half the celery in each cavity. Place ducks breast-side down on rack in open shallow roasting pan. Roast 40 minutes. Combine butter, 1/4 ts. pepper and 1/4 ts. rosemary leaves; baste until done. Ducks are done when juices are no longer pink when meat is pricked and meat is no longer pink when cut between leg and body. Remove ducks from pan; split in half lengthwise. Discard stuffing. 4 servings.


Baked Ducks  -  Baked Duck #2  -  Baked Ducks in Sweet and Sour Sauce  -  Baked Duck Breasts and Rice in Roast Duck Stock  -  Barbecued Duck  -  Braised Wild Duck Breasts  -  Charcoal Broiled Duck Breasts  -  Duck Basted with Honey and Curry  -  Duck Breast with Lemon  -  Duck Wild Rice Casserole   -  Duck Stew  -  Duck with Wine  -  Fillet of Duck  -  Orange Duck   -  Roast Duck  -  Roast Duck Stuffed with Apples and Grapes  -  Roast Wild Duck  -  Stuffed Wild Duck   -  Wild Duck With Mushrooms