Canvasback Ducks With Pecan Stuffing |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
For the duck hunters. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
4 cups soft breadcrumbs |
1 cup celery, chopped |
1 cup onion, peeled and chopped |
1 cup seedless raisin |
1 cup pecans, chopped |
1/2 teaspoon salt |
1/2 cup milk |
2 eggs, well-beaten |
2 (2 1/2 lb) ducks (canvasbacks or mallards are called for in this recipe, but any whole duck will do) |
salt and pepper |
6 slices bacon |
1 cup ketchup |
1/4 cup worcestershire sauce |
1/4 cup steak sauce (a-1 preferred) |
1/2 cup chili sauce |
parsley, for garnish |
Directions:
1. Assemble stuffing; combine crumbs, onions, raisins, nuts, and salt.
2. Add milk to beaten eggs and stir into dry mixture and mix well.
3. Dress ducks, rub inside with salt and pepper and fill lightly with stuffing.
4. Lace openings closed.
5. Place breast down in an open roasting pan and arrange 3 strips of bacon on each duck.
6. Roast at 350F, allowing 20 to 25 minutes per pound.
7. While duck is baking, mix the ketchup, worcestershire sauce, A-1 sauce, and chili sauce together.
8. Twenty minutes before serving time, turn the ducks breast side up; pour fat from roasting pan and baste with sauce.
9. Garnish with parsley and serve with remaining sauce.
|
|