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1
Place duck halves in large frying pan, add in 1 c. water and 1/4 c. margarine.
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2
Cover and simmer for 20 min.
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3
Remove lid and continue cooking till water evaporates.
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4
Add in apple cider and remaining ingredients.
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Cover and simmer for an additional 15 min.
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6
Remove ducks and set aside while preparing dressing.
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7
Save remaining liquid for sauce to serve over dressing.
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8
Apple Dressing: Bake cornbread as directed on the package.
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Set aside.
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In saucepan, add in apples, onions, celery, and add in small amount of water to cover.
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Cook till apples are tender.
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Add in water if you need to.
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Drain off water and add in all other ingredients.
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Mix with cornbread.
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15
Grease a baking pan, place half of dressing in pan.
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16
Place cooked duck halves on dressing; add in remaining dressing over duck.
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Cover and bake at 375 degrees for 45 min.
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18
Remove cover and bake 10 to 15 min to brown.
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Sauce: Now use remaining liquid you saved from cooking ducks.
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20
Take 1 Tbsp.
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of cornstarch, add in 2 Tbsp.
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22
of water.
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Stir into apple cider over low heat till thickened.
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Serve over ducks and cornbread.
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25
Comments: After a successful day in the marsh where the ducks and geese responded to your calls and decoy spreads, you and your hunting partners had a great shoot, filling your bag limits.
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Now comes the fun part, picking and cleaning the waterfowl for the table.
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Picking waterfowl can take some time, unless you have one of those fine automatic feather pluckers which is on the market.
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If so, you can pick a duck or possibly goose real quick, then dip bird in some warm wax, dip in cool water and peel it like an orange to remove the pin feathers and down.
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You can put a roast goose on the dinner table which any chef would be proud of.
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But if you do not have one of those fancy pickers and you do not really have the time to pick the waterfowl, the following method works for me.
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31
I skin 90 percent of the waterfowl which I harvest.
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First take a sharp knife or possibly small axe and remove wings at first joint.
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Then remove feet and pluck a few feathers off the breast, cut skin and place your fingers under the skin and pull the skin from the carcass.
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34
Draw waterfowl and wash out.
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35
Split the waterfowl in half and remove back bone.
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36
Check for steel shot and wash. Now you are ready to freeze or possibly cook.
