Ingredients: |
Ingredients: 6 teal or 3 mallards ducks (plucked, eviscerated, and cleaned, heads and feet removed)
3 bay leaves
4 garlic cloves
salt and black pepper
Dressing:
1 stick of butter
2 medium onions, diced
3 celery stalks, diced
2 pans of prepared cornbread, crumbled
1 sleeve of saltine crackers, crushed
1 sleeve Ritz crackers, crushed
10 slices white bread, toasted in the oven and crumbled
1 can (12 ounces) evaporated milk (Pet milk)
4 large eggs, beaten
1 heaping teaspoon of rubbing sage.
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Directions: |
Directions:To Make the duck: In a large pot, combine the ducks, bay leaves, garlic and salt and pepper to taste. Add water to cover by 2 inches and bring to a boil over high heat. Lower to a simmer, cover and cook for 1 hour and 45 minutes or until the ducks are tender. Set aside the ducks, covered with foil. Save the broth.
Heat the oven to 325º.
To make the dressing: In a large skillet, melt the butter over medium. Add the onions, bell peppers, and celery and cook, stirring occasionally. until the vegetables are tender, about 7 minutes.
In a roasting pan, using your hands, combine the cornbread, saltines, Ritz crackers, and white bread, Add the vegetables and mix well. Add duck broth slowly until the dressing is pourable but still thick. Add the Pet milk, eggs, and sage; mix well with a large spoon.
Place the ducks on the dressing, breast side up. Push the ducks down into the dressing, but leave the breast showing. Bake uncovered for 45 minutes. |
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