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Lemon Duck

Lemon Duck

from Atlanta Cooknotes


2 mallard ducks or
  4 wood ducks
1/2 apple, peeled, cored, and coarsely chopped, per bird
1/2 orange, peeled, sectioned, and coarsely chopped,
  per bird
2 celery stalks, coarsely chopped, per bird
  Salt and pepper, to taste
1/2 teaspoon grated orange rind
1 cup orange juice or water

INGREDIENTS for Dijon Sauce:

1/4 to 1/2 cup lemon juice
1 cup butter
1/4 to 1/2 cup chopped parsley
1/4 cup chopped green onions
1 Tablespoon Worcestershire sauce
2 to 3 teaspoons Dijon mustard
  duck juices

Preheat oven to 300 degrees.  Stuff ducks with apple, orange and celery; sprinkle with salt and pepper.  Place in a roasting pan and add rind and juice to cover bottom of pan.  Bake two to three hours or until very tender.  Remove ducks from pan, degreasing and reserving juices.  Skin and bone ducks; chop or slice meat and set aside.  In a saucepan, combine all sauce ingredients; cook about five minutes.  Place half of duck meat in casserole, and top with half of sauce.  Repeat layers.  Cover and set aside two to three hours at room temperature, or overnight in the refrigerator.  Reheat in a preheated 300 degree oven for 30 minutes or until hot and bubbly.  Serve with wild rice.


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