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Buffet Wild Duck

2 To 3 large cooking apples, cored and cut into wedges
10 1-1/2 lb to 2-pound wild ducks; dressed
2 c Burgundy wine
1 c water
1 ts Salt
1/2 ts Pepper
Butter sauce
Orange twists (optional)
Fresh rosemary leaves (opt'l

Butter Sauce:
1 c Butter; melted
1/3 c Lemon juice
1/4 c Fresh parsley; chopped
1/4 c Green onions; sliced
1 tb Worcestershire sauce
1 1/2 ts Prepared mustard


Place apple wedges in cavities of ducks. Arrange ducks in a single or double layer in an extra-large roaster or two large Dutch ovens; pour Burgundy and water over ducks. Cover and bake at 250 degrees F for 3 hours or until ducks are very tender, basting occasionally. Remove ducks from roaster, discarding apple wedges and pan drippings; let ducks chill thoroughly.

Bone ducks, and cut meat into bite-sized pieces; return to roaster. Sprinkle meat with salt and pepper. Drizzle Butter Sauce over meat; toss gently. Cover and bake at 350 degrees F for an additional 30 minutes or until thoroughly heated. Transfer meat to serving platter, and garnish with orange twists and rosemary, if desired.



Butter Sauce:

Combine all ingredients in a saucepan; heat thoroughly. Yield: 1-2/3 cups.


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