"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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.

Mavis Powell


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

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

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).

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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