Canku Ota
	(Many Paths)
	An Online Newsletter Celebrating Native America
	February 9 , 2002 - Issue 55
	Wild Duck

Wild Duck with Pecan Stuffing
	Ingredients: 4 1 pound wild ducks; dressed 4 c Soft breadcrumbs 1 c Onion; finely chopped 1 c Celery; finely chopped 1 c Seedless raisins 1 c Pecans; chopped 2 Eggs; beaten 1/4 c Milk 12 sl Bacon 1 c Catsup 1/2 c Chili sauce 1/4 c Worcestershire sauce 1/4 c Steak sauce (A-1?) Parsley (optional) Orange slices (optional) Cranberries (optional)
Directions:
Rinse ducks thoroughly with water; pat dry. Combine breadcrumbs, onion, celery, raisins, pecans, eggs, and milk, mixing well. Spoon mixture into cavities of ducks; close cavities with skewers. Place ducks, breast side up, on rack in a roasting pan. Wrap 3 slices of bacon around each duck. Bake, uncovered, at 350 degrees F for 1 hour. Combine catsup, chili sauce, Worcestershire sauce, and steak sauce; mix well. Pour over ducks; and bake an additional 15 to 30 minutes or until desired degree of doneness. Skim off fat from sauce and discard fat; serve sauce with ducks. Garnish with parsley, orange slices, and cranberries, if desired. Yield: 4 servings.
Duck Jambalaya
Ingredients: 1 Duck, medium Salt and red pepper 3 tb Oil 2 Onions, large, chopped 3 Celery stalks, chopped 1 Garlic clove, chopped 1/4 Bell pepper, chopped 4 tb Parsley, chopped 2 c Uncooked rice, washed 1 1/2 c Water 2 tb Salt
Directions:
Cut wild game into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, bell pepper and parsley in oil until wilted. Replace wildgame in skillet; cover and cook slowly about 20 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked.
Roast Duck
	Ingredients: 2 Ducks, cut in half Garlic Salt and pepper 1 c Chopped celery 1 lg Onion, chopped 1 Garlic clove (to 2), chopped 1 c Chili sauce 1 tb Worcestershire sauce 1 tb Dry mustard 1/2 tb Ground nutmeg 1 sm Lemon, juice of 2 c ;Water Paprika
Directions:
Rub ducks with garlic, salt and pepper. Place breast-side down in roaster. Combine other ingredients except paprika; pour over ducks. Bake at 325 F. for 3 hours. When ducks are tender, turn breast-side up and sprinkle with paprika. Bake until golden brown. Serve gravy with ducks. If a thickened gravy is desired, add a small amount of flour to drippings and cook until thickened.
Roast Duck with Wild Rice Casserole
Ingredients: 2 Strips bacon 2 Wild ducks, dressed 1 Celery stalk, cut in half 2 sm Onions 2 c Water Wild Rice Casserole: 1 Tomato, peeled and chopped 1/2 lb Wild rice 1/2 c Bacon, diced Green onions, sliced 1/2 c Mushrooms Salt and pepper 1 ts Garlic powder Parmesan cheese
Directions:
Wash ducks in cold water and pat dry. Put 1/2 piece of celery and 1 onion in every duck cavity. Place ducks in a roasting pan, breast side up. Pour in cold water and place bacon strips over ducks. Cover and bake at 350 degrees F until meat is tender about 11/2 hours. Remove bacon strips and brown ducks. Remove ducks from pan and keep in a warm place. Wild Rice Casserole: Wash rice in cold water. Drain. Put rice into a saucepan, cover with water and bring to a boil. Reduce heat and simmer for 60 minutes. Drain. Saute bacon, green onions and mushrooms for 5 minutes. Put rice in a casserole dish and stir in tomatoes, garlic powder and bacon mixture. Season with salt and pepper. Sprinkle cheese over the casserole and bake for 20 minutes at 300 F. Serve with the ducks.

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