Wild Duck Recipes

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Wild Duck Gumbo Recipe

Gumbo is a meal in itself. All you need to serve with it is a generous spoonful of hot rice and a basket of rolls.

The recipe yields a generous 4 quarts, but any leftovers can be frozen for several meals later.

Ingredients;

2 dressed wild ducks, cut up

½ cup vegetable oil

2/3 cup all-purpose flour

1 pound smoked sausage, sliced

2 cups chopped onion

1-1/2 cups chopped green pepper

1-1/2 cups sliced celery

2 tablespoons minced fresh parsley

1 tablespoon minced garlic

1 can (14-1/2 ounces) stewed tomatoes

2 bay leaves

2 tablespoons Worcestershire sauce

1-1/2 teaspoons pepper

1 teaspoon salt

1 teaspoon dried thyme

¼ teaspoon cayenne pepper

2 quarts water

Hot cooked rice

Directions;

In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside.

To prepare roux, reserve 2/3 cup drippings in pan. Add flour; cook and stir constantly over medium heat until reddish brown, about 12-14 minutes.

Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally.

Add the next eight ingredients; mix well.

Add duck; bring to boil. Reduce heat; cover and simmer for 60-75 minutes or until meat is tender. Remove meat; cool.

Debone and cut into pieces; return to pan. Simmer for 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.

Serving Size about 16 or 4 quarts.


Roast Wild Duck Recipe
Roast Wild Duck Recipe For basic preparation of a wild duck, follow this recipe.

Tenderness may vary with the age of the duck. Younger birds are best roasting.

Older birds may need to be roasted longer or cooked in liquid to tenderize.

Ingredients;

1 dressed wild duck (about 2 pounds)

Salt

1 large onion, quartered

1 large tart apple, quartered

4 bacon strips

Directions;

Rub the inside of the duck with salt. Stuff the body and neck cavity with onion and apple pieces; truss openings.

Place duck, breast side up, on a rack in a shallow roasting pan. Lay bacon strips over breast area.

Bake, uncovered, at 400◦ for 1-1/2 hours or until tender. Cover loosely with foil if necessary to prevent excess browning.

Discard onion and apple before serving.

Serving Size about 2






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