WHITE TOP WILD DUCK
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| Source: |
North American Hunting Club
"Wild Game Cookbook" p.185, Steve Loder, Cranberry Township, PA |
| Prep Time |
3 hours 20 minutes
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Ingredients |
Utensils |
| 1 large wild duck |
Sauce pan |
| 3-4 fresh carrots,
peeled and chopped |
Pot |
| 1 can cream of
celery soup |
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| 1 can water |
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| 1/2 cup rosé wine |
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| 1 medium cooking bag |
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| 1 medium onion,
sliced |
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| 1 tablespoon flour |
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| 1/2 teaspoon garlic
powder |
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| 1/2 teaspoon onion
salt |
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| 1/2 teaspoon salt |
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| 1/2
teaspoon pepper |
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Directions
Preheat oven to 350°F
Coat cooking bag with flour
Put some onion in the duck cavity and place the duck in the cooking bag
Add remaining seasonings and ingredients
Bake for 2 hours
Turn oven off and leave duck to cook for one hour longer in oven
Remove duck and piece from carcass
Put duck and entire contents of bag into a pot
Simmer and serve over your favorite rice
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