2 wild ducks
1 onion
1/4 teaspoon thyme
3 pods garlic
1 6-ounce can frozen orange juice
1 teaspoon ginger
2 tablespoon honey
2 cups water
1 apple
1/2 teaspoon caraway seed
1/4 teaspoon celery seed
1/2 cup red wine
B&B sliced mushrooms
1/2 teaspoon marjoram
1 teaspoon Kitchen Bouquet


Salt and pepper ducks well, stuff each with 1/2 of apple and 1/2 of an onion.  Cook in a pressure cooker for thirty minutes.  Remove and place in shallow roaster.  Make a sauce with all the spices, water, wine and concentrated orange juice.  Place duck in a 325-degree oven and baste frequently with sauce.  Roast for 1 1/2 hours. 

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