Bird Dog & Retriever News
Roast Duck with Pecan Stuffings Recipe
2 whole dressed ducks
2 tablespoons lemon juice
2 stalks celery chopped
2 cups dry bread crumbs
1 1/2 sticks margarine
1 1/2 teaspoon salt
1 1/4 teaspoons black pepper
1 onion diced
1 cup chicken bouillon
1/2 teaspoon thyme
1/2 cup pecans chopped
First make the stuffing by cooking the celery and onion in a skillet
with one half stick of margarineuntil onion becomes limp, then
combine the bread crumbs, pecans, one half teaspoon salt, one
fourth teaspoon pepper, thyme and enough bouillon to obtain the
desired moisture to the skillet ingredients.
Now rub rub the ducks inside and out with the
remaining margarine, salt, pepper and lemon juice then place the
stuffings inside the ducks and wrap them in foil.
Next Place the ducks in a 325 degree oven and bake
them for one and one half hours, then uncoverand baste them with
margarine and bake another one half hour uncovered, or until the
ducks become golden brown.
© Copyrights Bird
Dog & Retriever News February 2005
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