ROAST DUCK
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| Source: |
North American Hunting Club
"Wild Game Cookbook" p.186, Denny Brashears, Charlestown, AR |
| Prep Time |
1 hour
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Ingredients |
Utensils |
| 1 duck |
Roasting pan |
| 1 carrot, chopped |
Sauce Pan |
| 1 rib celery,
chopped |
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| 1 apple, quartered |
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| Salt pork, thinly
sliced |
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| 2 tablespoons flour |
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| Water or milk |
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| Wild rice |
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| Salt
and pepper to taste |
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Directions
Prepare duck for cooking
Place in roasting pan
Add salt and pepper to taste
Cover breast with salt pork
Stuff cavity of duck with celery, carrot and apple
Roast covered at 400°F for 20-30 minutes for rare, 1 hour for well done
To make a gravy, blend flour into drippings
Add water and milk and cook in sauce pan until thickened
Serve over duck with wild rice
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