|500 Best-Ever Recipes|
|by Martha Day|
A superb collection of 500 all-time favourite recipes, with step-by-step instructions and 550 colour photographs.
1 - 10 of 89 for wild duck
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Rub duck with salt. Bring ... omit water if wild rice is used. ... pour fat out of pan as it gathers. Baste at least every 15 minutes. Yield: 4 servings.
Boil ducks until tender. Reserve ... minutes more. Add wild rice and flavor ... kept moist. When done, fold in soup and duck meat. Serve 10. Freezes well.
Roast the bird, ... Arrange pieces of duck in a heap on platter, add some hot mushrooms and coat with sauce. Garnish with fried croutons cut in heart shape.
Combine first 6 ... and place in casserole dish. Combine last ingredients and pour over meat. Bake at 350 degrees for 45-60 minutes. Serve with wild rice.
Parboil duck in water to ... tight cover. Mix tomatoes, water, tomato sauce, onion and spices and pour over duck. Bake in 300 degree oven for about 3 hours.
Soak ducks in milk for ... wine, salt, and pepper. Baste ducks often while cooking. Cook 2 to 4 hours, depending on size of ducks and temperature of fire.
Marinate ducks overnight in mixture ... mushrooms. Bake covered in moderate oven at 350 degrees for 1 1/2 hours or until tender. Add water if necessary.
Marinate ducks in the refrigerator ... melted butter and broil under meat heat for 30 minuets or until done, turning once and basting with butter. Serves 6.
Simmer duck in small amount ... 350 degrees for 1 1/2 to 2 hours (or use browning bag). Sprinkle with parsley. Skim off fat from sauce and serve with duck.
Put ducks into a suitable ... boil, reduce heat and simmer for 20 minutes or until the rice is done. Adjust the salt and pepper, if desired. Serves 4 to 6.
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