Wild Ducks with Madeira

Preparation info

  • About


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 wild ducks
  • Olive oil or melted butter
  • Salt and freshly ground black pepper
  • 4 apples, peeled, cored and cut into eighths
  • 4 onions, peeled and cut into eighths
  • 1 cup chopped celery
  • 4 slices of bacon, each halved
  • 2 tablespoons A.I. Sauce
  • 4 orange slices
  • 4 lemon slices
  • 2 celery ribs with leaves, quartered
  • ½ cup Madeira
  • 2 tablespoons all-purpose flour


    1. Preheat oven to slow (275°F.).

    2. Clean the ducks well and rub them with oil or butter. Sprinkle inside and outside with salt and pepper. Stuff the cavities with equal quantities of apple, onion and chopped celery. Truss the ducks and place them side by side, breast up, in a roasting pan just large enough to hold them.

    3. Arrange two pieces of bacon on each breast and add water to the pan. There should be only about one-half inch of water around the ducks. Stir in the A.l. sauce and arrange the orange and lemon slices and the celery around the ducks. Bake for about three hours, basting occasionally, or until birds are tender.

      Quail Smitane

    4. Thirty minutes before ducks are done, remove the bacon strips and add the Madeira. Baste frequently.

    5. When done, remove ducks to a serving platter and strain the juices. Blend the flour with about two tablespoons of the juice to make a paste. Stir this into the sauce, using a wire whisk until sauce boils up and is thickened. Season with salt and pepper to taste and serve with the ducks.