Chafing Dish Duck

1. 1

   Per duck:

2. 2

   Clean, wash and season each duck well with salt, pepper and lots of Worcestershire sauce.

3. 3

   Stuff each duck with one quarter each apple, onion and celery.

4. 4

   Place in roasting pan with 1/4 cup red wine per duck.

5. 5

   Cook until duck almost falls off the bone, basting frequently with the drippings and wine in the bottom of the pan.

6. 6

   Remove duck and cool.

7. 7

   Pull meat from carcass and shred.

8. 8

   Keep drippings from the pan for seasoning.

9. 9

   Add shredded duck to drippings.

10. 10

    Serve in chafing dish with party rolls or Melba rounds.

11. 11

    Great for a party!

No additional tips available.