Cooking tips

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Microwave Tip : Use your microwave as often as possible in the summer. You'll be more comfortable and save on air conditioning costs.

Stuffed Wild Duck Recipe

	Category	Duck Recipes
	Views	275
	Ratings	0

Ingredients And Procedures

-JUDY GARNETT PJXG05A 1 Duck

1 Lemon; for juice

1 Rib of celery

1/4 md Onion

1/4 md Apple

1 tb Worcestershire sauce

1 Salt pork; thin sliced

Soak duck in cold water with juice of 1 lemon for 30 minutes before cooking. Dry thoroughly. Salt and pepper inside and out. Fill cavity with celery, onion, orange, apple and Worcestershire. Lay strip of salt meat over bird, secure with toothpicks. Place in heavy Dutch oven with 1 inch water in bottom. Bake covered at 325 for 1 hour, or until very tender. Baste often. Before serving remove salt meat; brown by removing cover and basting.

Rate this recipe!

Post this recipe to your site