Cajun Wild Duck Recipe

• 2 x Mallard ducks prepared to stuff Butter as needed
• 1 x Onion sliced thin
• 3/4 c. Chopped celery
• 1/4 c. Chopped parsley
• 18 x to 20 Pitted ripe olives
• 2 x Garlic cloves chopped
• 1 c. Fresh bread crumbs
• 1 tsp Freshly-grnd black pepper
• 3/4 tsp Salt
• 1/4 c. Armagnac
• 1/2 c. Claret wine
• 1/2 c. Duck or possibly chicken stock

1. Heat 4 Tbsp.
2. butter and saute/fry onion, celery, parsley, olives, and garlic, till onion is soft.
3. Stir in bread crumbs, pepper, salt, and Armagnac; use mix to stuff birds.
4. Rub birds well with butter and put on a rack in a roaster with claret and boiling stock.
5. Roast at 400 degrees, basting every few min, for 30 min.
6. If you want them better done, cook for an additional 10 min, basting.
7. Serve warm or possibly cool: If cool, remove stuffing and serve it on the side.
8. This recipe yields 2 servings.

mallard, onion, celery, parsley, olives, garlic, bread crumbs, black pepper, salt, armagnac, claret wine, chicken

Taken from cookeatshare.com/recipes/cajun-wild-duck-97631 (may not work)