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WHITE TOP WILD DUCK |
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| Source: | North American Hunting Club "Wild Game Cookbook" p.185, Steve Loder, Cranberry Township, PA |
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| Prep Time
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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 | |
| 1 can water | |
| 1/2 cup rosé wine | |
| 1 medium cooking bag | |
| 1 medium onion, sliced | |
| 1 tablespoon flour | |
| 1/2 teaspoon garlic powder | |
| 1/2 teaspoon onion salt | |
| 1/2 teaspoon salt | |
| 1/2 teaspoon pepper |
| 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 |