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ROAST DUCK |
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| Source: | North American Hunting Club "Wild Game Cookbook" p.186, Denny Brashears, Charlestown, AR |
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| Prep Time
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1 hour |
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Ingredients |
Utensils |
| 1 duck | Roasting pan |
| 1 carrot, chopped | Sauce Pan |
| 1 rib celery, chopped | |
| 1 apple, quartered | |
| Salt pork, thinly sliced | |
| 2 tablespoons flour | |
| Water or milk | |
| Wild rice | |
| Salt and pepper to taste |
| 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 |