Subj : 11/7 Nat'l Pecan Day - 3
To   : All
From : Dave Drum
Date : Wed Nov 06 2024 16:59:14

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Canvasback Ducks w/Pecan Stuffing
 Categories: Game, Breads, Fruits, Nuts, Vegetables
      Yield: 6 Servings
 
MMMMM-----------------------PECAN STUFFING----------------------------
      4 c  Soft breadcrumbs
      1 c  Celery; chopped
      1 c  Onion; peeled, chopped
      1 c  Seedless raisins
      1 c  Pecans; chopped
    1/2 ts Salt
    1/2 c  Milk
      2 lg Eggs; well-beaten

MMMMM---------------------------DUCKS--------------------------------
      2    (2 1/2 lb ea) ducks; cleaned
           - left whole *
           Salt & pepper
      6 sl Bacon

MMMMM---------------------------SAUCE--------------------------------
      1 c  Ketchup
    1/4 c  Worcestershire sauce
    1/4 c  A-1 steak sauce
    1/2 c  Chilli sauce
           Parsley; for garnish
 
  * canvasbacks or mallards
  
  ASSEMBLE STUFFING; combine crumbs, onions, raisins, nuts,
  and salt.
  
  Add milk to beaten eggs and stir into dry mixture and mix
  well.
  
  Dress ducks, rub inside with salt and pepper and fill
  lightly with stuffing.
  
  Lace openings closed.
  
  Place breast down in an open roasting pan and arrange 3
  strips of bacon on each duck.
  
  Roast at 350ºF/175ºC, allowing 20 to 25 minutes per
  pound.
  
  While duck is baking, mix the ketchup, worcestershire
  sauce, A-1 sauce, and chili sauce together.
  
  Twenty minutes before serving time, turn the ducks breast
  side up; pour fat from roasting pan and baste with sauce.
  
  Garnish with parsley and serve with remaining sauce.
  
  Recipe by: Molly Paul
  
  SERVES: 6
  
  RECIPE FROM: http://www.geniuskitchen.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Squid bodies are the ocean's natural sausage casing.
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 * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

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