Subj : 11/7 Nat'l Pecan Day - 3
To : All
From : Dave Drum
Date : Wed Nov 06 2024 05:04 pm
MMMM----- Recipe via Meal-Master (tm) v8.06
Title: Canvasback Ducks w/Pecan Stuffing
Categories: Game, Breads, Fruits, Nuts, Vegetables
Yield: 6 Servings
MMMMM-----------------------PECAN STUFFING----------------------------
4 c Soft breadcrumbs
1 c Celery; chopped
1 c Onion; peeled, chopped
1 c Seedless raisins
1 c Pecans; chopped
1/2 ts Salt
1/2 c Milk
2 lg Eggs; well-beaten
MMMMM---------------------------DUCKS--------------------------------
2 (2 1/2 lb ea) ducks; cleaned
- left whole *
Salt & pepper
6 sl Bacon
MMMMM---------------------------SAUCE--------------------------------
1 c Ketchup
1/4 c Worcestershire sauce
1/4 c A-1 steak sauce
1/2 c Chilli sauce
Parsley; for garnish
* canvasbacks or mallards
ASSEMBLE STUFFING; combine crumbs, onions, raisins, nuts,
and salt.
Add milk to beaten eggs and stir into dry mixture and mix
well.
Dress ducks, rub inside with salt and pepper and fill
lightly with stuffing.
Lace openings closed.
Place breast down in an open roasting pan and arrange 3
strips of bacon on each duck.
Roast at 350ºF/175ºC, allowing 20 to 25 minutes per
pound.
While duck is baking, mix the ketchup, worcestershire
sauce, A-1 sauce, and chili sauce together.
Twenty minutes before serving time, turn the ducks breast
side up; pour fat from roasting pan and baste with sauce.
Garnish with parsley and serve with remaining sauce.
Recipe by: Molly Paul
SERVES: 6
RECIPE FROM:
http://www.geniuskitchen.com
Uncle Dirty Dave's Kitchen
MMMMM
... Squid bodies are the ocean's natural sausage casing.
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* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)
