"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mary Louise Snelling's Roast Wild Duck Recipe

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This recipe for Mary Louise Snelling's Roast Wild Duck, by , is from MAVIS' KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mavis Powell

Category:
Category:

Ingredients:  
Ingredients:  
4 ducks (Ringneck, Redhead or Mallard)
Worcestershire sauce
Salt
Pepper
24 oysters
1 tbsp. butter (heaping)
1 bunch green onions, finely chopped
2 tbsp. parsley, chopped
3 cloves garlic, chopped
2 cups rice, cooked

Gravy:
2 tbsp. bacon grease
2 tbsp. flour
1 large onion, chopped
1 qt. water
1 tbsp. parsley chopped fine
3 cloves garlic, finely chopped

Directions:
Directions:
Clean ducks thoroughly inside and out. Remove craw and wash thoroughly. Rub ducks inside and out with Worcestershire sauce, salt and pepper. Set aside.

Cut oysters into 4 pieces (6 oysters for each duck) with scissors. Melt butter in skillet. Add the green onions, parsley, and garlic. Add oysters, mix well and heat, but don't cook. Add the rice to the oyster mixture. Add salt and pepper.

Stuff mixture into duck and sew with cooking string. Put ducks into uncovered roaster and bake at 400 until light brown (about 20 minutes).

Gravy:
Put bacon grease and flour into skillet, heat and mix until smooth and brown. Then add chopped onion, water, chopped parsley, and garlic. Boil hard uncovered for 3 minutes. Pour over ducks, cover roaster and cook for 2 1/2 hours at 325. Baste and turn every half hour. Pour off gravy and serve separately.

 

 

 

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