Recipe for Buffet Wild Duck - Recipes Worldwide

2.00	ea	To 3 large cooking apples;
		-cored and cut into wedges
10.00	ea	1-1/2 lb to 2-pound wild
		-ducks; dressed
2.00	c	Burgundy wine
1.00	c	;water
1.00	ts	Salt
0.50	ts	Pepper
		Butter sauce
		Orange twists (optional)
		Fresh rosemary leaves (opt'l
1.00	c	Butter; melted
0.33	c	Lemon juice
0.25	c	Fresh parsley; chopped
0.25	c	Green onions; sliced
1.00	tb	Worcestershire sauce
1.50	ts	Prepared mustard

Instructions:
Place apple wedges in cavities of ducks.
Arrange ducks in a single or double layer in an extra-large roaster or two large Dutch ovens; pour Burgundy and water over ducks.
Cover and bake at 250 degrees F for 3 hours or until ducks are very tender, basting occasionally.
Remove ducks from roaster, discarding apple wedges and pan drippings; let ducks chill thoroughly.
Bone ducks, and cut meat into bite-sized pieces; return to roaster.
Sprinkle meat with salt and pepper.
Drizzle Butter Sauce over meat; toss gently.
Cover and bake at 350 degrees F for an additional 30 minutes or until thoroughly heated.
Transfer meat to serving platter, and garnish with orange twists and rosemary, if desired.
Yield: 20 servings.
BUTTER SAUCE: Combine all ingredients in a saucepan; heat thoroughly.
Yield: 1-2/3 cups.
From November, 1986 ""Southern Living" Typos by Jeff Pruett

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