Name: Wild Ducks with Madeira
Yield: About 8 servings
Ingredients: 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; 2 tablespoons all-purpose flour; ½ cup Madeira

Preparation info

About
8
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

4 wild ducks
Olive oil or melted butter
Salt and freshly ground black pepper
4

Main course

Method

Preheat oven to slow (275°F.).
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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of