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Name: Roast Wild Duck or Quail
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American

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INGREDIENTS

RECIPE F

Servings

INSTRUCTIONS

Soak one large duck or 2 mallards in marinade (See Page 57) overnight in refrigerator. Season inside and out with salt and pepper. Brown well in lightly oiled skillet to remove excess fat. Stuff each cavity with 2 chopped potatoes, 2 chopped carrots and 2 chopped apples (this stuffing, discarded after cooking, absorbs unwanted fat and wild flavor). Place 2 cut up carrots in bottom of CROCK-POT to act as rack for bird(s). Put stuffed duck(s) in pot. Add 1/2 cup sauterne, dry vermouth or water. Cover and cook on High 2 hours, then turn to Low for 8 hours. Before serving, remove chopped vegetables from each cavity. Serve with rice, baked sweet potatoes or potatoes. NOTE: If ducks have been skinned, pin 2 bacon strips across each breast and place under broiler 10 to 15 minutes before serving

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.