Cajun Wild Duck

Recipe Ingredients

2		Mallard ducks - prepared to stuff
		Butter - as needed
1		Onion - sliced thin
3/4 cup	82g / 2.9oz	Minced celery
1/4 cup	23g / 0.8oz	Minced parsley
18		To 20 Pitted ripe olives
2		Garlic cloves - minced
1 cup	146g / 5.1oz	Fresh bread crumbs
1 teaspoon	5ml	Freshly-ground black pepper
3/4 teaspoon	3.8ml	Salt
1/4 cup	59ml	Armagnac
1/2 cup	118ml	Claret wine
1/2 cup	118ml	Duck or chicken stock

Recipe Instructions

Melt 4 tablespoons butter and saute onion, celery, parsley, olives, and garlic, until onion is soft. Stir in bread crumbs, pepper, salt, and Armagnac; use mixture to stuff birds. Rub birds well with butter and put on a rack in a roaster with claret and boiling stock. Roast at 400 degrees, basting every few minutes, for 30 minutes. If you want them better done, cook for an additional 10 minutes, basting. Serve hot or cold: If cold, remove stuffing and serve it on the side.

This recipe yields 2 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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