Pot Roasted Duck
Never marinate wild game in vinegar; if you want to marinate, do it in the
refrigerator with buttermilk.
Wash birds well, run fingers down the backbone from inside the cavity to remove
bloodline.
Season birds inside and out.
Stuff cavity with 1/4 apple and 1/4 onion. Stuff each breast with a piece of
garlic (use a paring knife to make a small slit in the breast). Sprinkle ducks
with flour.
Add one cup burgundy wine, one half cup orange juice to roasting pot (at least
1/2 inch in pot with birds).
Bake, uncovered breast down, at 450 for 10-15 minutes, lower heat to 300.
Add one chopped onion, one bunch of onion tops chopped, sliced mushrooms and
one clove of garlic.
Cover and bake for 2 hours while drinking beer.
Check fluids, seasonings and then baste.
Cook until tender, which is about 3 more bastings and 3 more beers. You will
know when they are done, the ducks will fall apart.
Remove birds, make gravy.
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Last Updated on 08/21/05
By Richard Pellessier