Roast Wild Duck with Prune/Orange Stuffing

Name: Roast Wild Duck with Prune/Orange Stuffing
Ingredients: Pepper; 2 c. day-old bread crumbs; ¼ c. melted butter or regular margarine; ¼ c. melted butter or regular margarine; 2 wild ducks; 2 tsp. baking soda; Salt; Bacon slices or strips of salt pork; ⅛ tsp. pepper; Bacon slices or strips of salt pork; ¼ tsp. grated orange peel; ¼ c. diced orange sections; ½ tsp. salt; ¾ c. diced celery

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

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

Ingredients

2 wild ducks
2 tsp. baking soda
Salt
Pepper

Main course

Method

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.