LOUISIANA ON YOUR PLATE - SPRING 2020
Baked Breast of Ducks
Onions, Celery and Garlic (for stuffing cavities)
1/2 Cup Red Wine
1/2 Cup Water
3/4 Stick Butter
3 Tbsp. Flour
1 Can Chicken Broth
1 Tbsp. Parsley, minced
1 Tbsp. Green Onions, minced
1/2 Cup Cooked Mushrooms
2 Tbsp. Drambuie
Orange Slices for garnish
Cooked Wild Rice for serving
Salt and Pepper to taste
Clean and season ducks with salt and pepper. Stuff cavities with onions, celery and garlic. Pour red wine and water into pan. Cover with foil and bake at 350 degrees for two hours or until tender (about 20 minutes per pound).
When ducks are tender, let cool and debone, leaving breasts intact. Shred remainder of meat. Discard stuffing. Arrange duck breasts in a casserole.
Prepare sauce by melting butter and adding flour to make a roux. Heat the chicken broth and add to the roux. Add parsley, green onions, shredded meat and mushrooms and cook for a few minutes. Stir in Drambuie.
Pour over duck breasts and return to oven until thoroughly heated. Garnish with parsley and orange slices and serve over wild rice.
Duck a l’Orange
6 Slices Bacon
6 oz. Can Frozen Orange Juice, thawed and undiluted
1 Clove Garlic, minced
3/4 tsp. Dry Mustard
1/2 tsp. Ground Ginger
1/2 tsp. Salt
1 Tbsp. Cornstarch
1 Cup Water
Wipe ducks dry inside and out, season with salt and pepper, and place in a roasting pan close together, breast side up. Cover with strips of bacon and roast at 400 degrees for 25 minutes or until done to taste.
Meanwhile, heat to boiling in small saucepan the orange juice, garlic, mustard, ginger and salt. Remove from heat.
During the last 10 minutes of roasting, remove bacon from birds and brush them with orange mixture.
Mix cornstarch with 1/4 cup water and add to remaining orange sauce. Pour in remaining water and stir over low heat until sauce thickens. Place ducks on a heated platter, slice and serve with the orange sauce.
NOTE: Red wine can be swapped with the orange juice to make a red wine sauce.
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