I absolutely love duck. I order it whenever I see it on the menu when we are out to eat.
Oddly, I have never cooked duck before. Whenever you watch the cooking shows, they always talk about how hard it is to make duck. Maybe this is why I never attempted it.
I honestly didn’t find it all that difficult.
The duck was a touch over cooked for my taste. I like mine more medium rare. This one was definitely medium to medium well. This, of course, will be easily fixable the next time around.
The stuffing was quite orange in flavor.
I used a standard white bread. I think a heavy sourdough would have held up nicer. Not that there was anything wrong with it, I just think it could have been a little better with different bread.
I was not unhappy with the recipe. The dinner was quite nice actually.
ROAST WILD DUCK WITH PRUNE ORANGE STUFFING 282
2 Wild Ducks
Salt, Pepper
Salt Pork Slices
STUFFING
2 Cups Day Old Bread Cubes
1/4 Cup Melted Butter
1/4 Cup Diced Orange Rind
3/4 Cup Diced Celery
1 Cup Cooked Prunes, Quartered
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
Cover ducks with cold water and add 2 teaspoons baking soda. Simmer for 1 hour. Drain. Rub inside and out with salt and pepper. Combine all stuffing ingredients. Stuff birds lightly and place, breast side up, in a shallow roasting pan. Lay salt pork on top of birds. Roast in a 350 degree oven for 15 minutes per pound.
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