Stuffed Wild Duck

1. 1

   Soak duck in cold water with juice of 1 lemon for 30 minutes before cooking.

2. 2

   Dry thoroughly.

3. 3

   Salt and pepper inside and out.

4. 4

   Fill cavity with celery, onion, orange, apple and Worcestershire.

5. 5

   Lay strip of salt meat over bird, secure with toothpicks.

6. 6

   Place in heavy Dutch oven with 1 inch water in bottom.

7. 7

   Bake covered at 325F (160C) for 1 hour, or until very tender.

8. 8

   Baste often.

9. 9

   Before serving remove salt meat; brown by removing cover and basting.

* Per serving · 4 servings · Values may vary.

No additional tips available.