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title: roasted wild duckling categories: entree servings: 4

2 duckling

1/4 t salt

1/4 t pepper

1 c onion

1 c apple

1 c celery

1 t garlic

11 oz beef consomme

1 c dry red wine

2 t worcestershire sauce

season ducks inside and out with salt and pepper combine onions, apples, celery, and garlic-mix well stuff ducks loosely with the onion mixture place, breast down, into a roasting pan pour consomme and wine over the top sprinkle with worcestershire sauce roast @ 325 degrees for 3 hours, basting often turn breast-side up roast @ 325 degrees for 30-60 minutes, until browned, basting often serve hot

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2 Wild ducks

2 Celery stalk

1 Small onion; sliced

2 sm Carrots; diced

1 tb Salt

1 ga Water

1 1/4 c Vegetable oil

1 c Flour

2 c Onion; chopped

2 c Celery; chopped

1/2 tb Black pepper

1/4 ts Red pepper

1 lb Smoked sausage

24 Oysters

1/2 c Scallions; sliced

1 c Bell peppers; chopped

Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX Preparation Time: 3:30 STEP ONE: To Make the Stock– In large pot combine ducks, 2 stalks celery, one small onion (sliced), diced carrots, salt, and gallon water. Bring to a boil and simmer for 3 hours, from time to time skimming off the foam. STEP TWO: To Make the Gumbo– Make the roux of flour and vegetable oil until dark and brown. Add the bell peppers, red and black pepper, celery, and onions. Remove the ducks from the stock and reduce the broth to 2-1/2 quarts. Strain and pour over the roux. Simmer the gumbo for 20 minutes. Remove all the meat from the bones, dice in 1/2-inch squares, and add to the gumbo. Broil the sausage, slice, and also add to the soup. Add the oysters and scallions at last and bring to a boil. Serve over rice with Tabasco sauce as needed.

2 Black ducks, large

3 tb Butter

1 1/2 ts Salt

1/2 ts Thyme

3 Onions, white, chopped

1 Duck hearts, chopped

12 oz Wine, white, warmed

Directions: Pintail ducks may be used in place of Black ducks. Cut ducks into serving pieces. Roll in flour and brown in butter and oil, turning often. Sprinkle with salt and pepper and add thyme, basil, onion, parsley, giblets and wine. Cover and cook in 350-F oven for 1 hour. Add cream and cook for 20 more minutes or until duck pieces are tender. Serve in a warm platter with the gravy from the pan. Suggestions: Hot bread, red wine, buttered baby carrots & braised celery

2 Ducks or 1 Goose

Lard or shortening Flour Water Salt Pepper 1 sm Apple, quarted

1 Potato, chunked

1 Onion, quarted

7 Potatoes, cut up

2 Onions, quarted

Lightly salt and pepper inside of bird(s). Roll in flour to coat. Slowly brown bird on all sides. Remove bird to Dutch oven. Add flour to pan drippings. Cook and stir until brown. Add water, salt, and pepper. Cook and stir until thickened. I usually make 4-5 cups of gravy. Stuff cavities with apple, onion, and chunked potato. Put potatoes and onions around bird. Pour gravy over all. Cover. Bake slowly 3 1/2 – 4 hours or until the meat is falling off the bones — tender and moist. Serve 1/2 duck to each person or slice goose. Pass potatoes, onions and gravy.