* Crossposted from: Homenet Cook
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roast Wild Duck
 Categories: Crs96, Dunkard, Post96
      Yield: 4 servings
 
           Text
 
  Parboil as above directed;* throw away the carrot or onion, lay in
  fresh water a half an hour; stuff with bread crumbs seasoned with
  salt, pepper, sage and onion, and roast until brown and tender,
  basting for half the time with butter and water, then with the
  drippings. Add to the gravy, when you have taken up the ducks, a
  teaspoonful of currant jelly, with a pinch of cayenne. thicken with
  browned flour and serve in a tureen.
  
  * See recipe for Wild Ducks in this series.
  
  Entered by Carolyn Shaw 4/96
  The Dunkard-Dutch Cookbook @1965     BSN 911-410-10-4
 
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Hugs!!
Carolyn
Hate & Rage are four letter words.......so are Love & Hope.
... You can't act like a skunk without someone getting wind of it.
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