Baked Pineapple Duck
- 2 mallard ducks cleaned
- salt and pepper
- 1 large onion, chopped
- 2 ribs celery, chopped
- 4 slices bacon or salt pork
- 3 cups water
- 1 tsp prepared herb seasoning
- 2 chicken bouillon cubes
- 1 - 16 oz. can pineapple, diced
- Cornstarch for thickening
Salt and pepper ducks. Place in baking pan. Add half of onion and half of celery; place other half in body cavities. Strip bacon - 2 slices per bird across breas Tbsp Add to pan: water, herb seasoning, and bouillon cubes. Cook at 300° F for 3 hours, basting every 30 minutes.
Empty pineapple syrup into saucepan. Bring to boil, thicken to medium sauce with cornstarch. Add diced pineapple, stir, and pour over ducks.
Smaller ducks should cook 2 hours. When ducks have cooked, remove and wrap in aluminum foil to retain heat.Servings: 4
Submitted by: Recipe Group Member
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