Roast Wild Duck with Prune/Orange Stuffing

Preparation info

  • Difficulty


  • Makes

    6 to 8


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Stuffing makes it special; serve with one of your favorite barbecue sauces


  • 2 wild ducks
  • 2 tsp. baking soda
  • Salt
  • Pepper
  • 2 c. day-old bread crumbs
  • ¼ c. melted butter or regular margarine
  • ¼ c. diced orange sections
  • ¼ tsp. grated orange peel
  • ¾ c. diced celery
  • 1 c. cooked prunes, pitted and quartered
  • ½ tsp. salt
  • tsp. pepper
  • Bacon slices or strips of salt pork


  • Cover ducks with cold water to which baking soda has been added. Simmer 1 hour; remove from water; drain. Rub inside and out with salt and pepper.
  • For stuffing, toast bread lightly in butter in large skillet. Add oranges and peel, celery, prunes, ½ tsp. salt and ⅛ tsp. pepper; toss together lightly. Stuff ducks lightly and truss. Place on rack, breast side up, in shallow roasting pan. Lay 4 to 6 slices bacon across each.
  • Roast in moderate oven (350°), allowing 15 minutes per pound for young birds, 20 minutes for older, basting frequently with pan drippings until well done.