This recipe is from an old Iowa cookbook.
2 wild ducks, about 2 lb each
salt and pepper to taste
1 tsp. dried rosemary
2 small apples
2 small onions
Preheat oven to 325 degrees.
The ducks should be plucked of the feathers but not skinned.
Sprinkle the cavities of the ducks with the salt, pepper, and rosemary. Place an apple and an onion inside the cavity of each duck. (You may have to cut them to get them to fit inside the cavity.) Place the ducks, breast side up, on a rack in an open roasting pan. Roast 1 1/2 to 2 hours until the ducks are tender when pierced with a fork between the leg and the body. Juices should run clear as with poultry. Remove the apples and onions and discard.
Serves 4
salt and pepper to taste
1 tsp. dried rosemary
2 small apples
2 small onions
Preheat oven to 325 degrees.
The ducks should be plucked of the feathers but not skinned.
Sprinkle the cavities of the ducks with the salt, pepper, and rosemary. Place an apple and an onion inside the cavity of each duck. (You may have to cut them to get them to fit inside the cavity.) Place the ducks, breast side up, on a rack in an open roasting pan. Roast 1 1/2 to 2 hours until the ducks are tender when pierced with a fork between the leg and the body. Juices should run clear as with poultry. Remove the apples and onions and discard.
Serves 4
Photo from Ina Garten used for reference only.
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