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 image placeholder

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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