Ingredients:
2 mallard ducks, prepared to stuff.
Butter, as required.
1 onion, thinly sliced.
¾ cup of celery, minced.
¼ cup of parsley, minced.
20 pitted ripe olives.
2 garlic cloves, minced.
1 cup of fresh breadcrumbs.
1 teaspoon of freshly ground black pepper.
¾ teaspoon of salt.
¼ cup of Armagnac.
½ cup of Claret wine.
½ cup of duck or chicken stock.
Directions:
Melt 4 tablespoons of butter and sauté the onion, celery, parsley, olives and garlic, until the onion is soft.
Stir in the breadcrumbs, black pepper, salt and Armagnac; use mixture to stuff birds.
Rub the ducks well with butter and put on a rack in a roaster with the Claret and boiling stock.
Roast at 400°F (205°C), basting every few minutes, for about 35 minutes.
Serve as desired.
Pairs well with a robust Pinot Noir. Salute!
Pamula Lamy
December 6, 2010 at 12:46 am
Very good blog article.Really looking forward to read more. Cool.
Liza Gafford
December 9, 2010 at 11:02 am
Outstanding blog post, sounds delicious!
Men's Air Max 90
August 28, 2011 at 9:27 pm
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