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Prep 15 mins
Cook 1 hr
For the duck hunters. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 4 cups soft breadcrumbs
- 1 cup celery, chopped
- 1 cup onion, peeled and chopped
- 1 cup seedless raisin
- 1 cup pecans, chopped
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 2 eggs, well-beaten
- 2 (2 1/2 lb) ducks (canvasbacks or mallards are called for in this recipe, but any whole duck will do)
- salt and pepper
- 6 slices bacon
- 1 cup ketchup
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup steak sauce (A-1 preferred)
- 1⁄2 cup chili sauce
- parsley, for garnish
- 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 350F, 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.