Roast Wild Duck from The Robert Carrier Cookbook by Robert Carrier
Clean, pluck and singe wild ducks. Rub cavities with salt, freshly ground black pepper and dried thyme. Chop oranges (with peel), apples and onions coarsely, an
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- salt and freshly ground black pepper
- dried thyme
- 2 wild ducks
- port
- juice of 1 lemon
- juice of 1 orange
- 2 tablespoons flour
- ½ pint port
- 8 thin slices bacon
- 2 Spanish onions
- 2 tart apples
- 2 oranges
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