Cajun Wild Duck


  • 2 mallard ducks, prepared to stuff
  • Butter, as required
  • 1 onion, thinly sliced
  • 3/4 cup of celery, minced
  • 1/4 cup of parsley, minced
  • 20 pitted ripe olives
  • 2 garlic cloves, minced
  • 1 cup of fresh breadcrumbs
  • 1 tsp of freshly ground black pepper
  • 3/4 tsp of salt
  • 1/4 cup of Armagnac
  • 1/2 cup of Claret wine
  • 1/2 cup of duck or chicken stock


Melt 4 Tbsp 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, basting every few minutes, for about 35 minutes. Serve as desired.

Servings: 4
Submitted by: Recipe Group Member

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