HOME COOKING WILD DUCK CASSEROLE

Press, Volume CI, Issue 29829, 23 May 1962, Page 3

HOME COOKING

WILD DUCK CASSEROLE

If you are lucky enough to receive a pair of ducks this season, make them the most memorable meal of tLe year by cooking them in this delicious way. They are crisped and browned, then served in their own apple, sherry, and green pea sauce, which makes them look as exotic as they taste.

Ingredients: 2 wild ducks (plucked and cleaned) 3 rashers lean bacon 6 onions » 2oz butter 2 eups strained soup or stock 1 cup sweetened apple puree 1 teaspoon mixed herbs 14 teacup sherry 2 cups frozen peas Method: With the point of a metal skewer prick the ducks well and rub some common salt all over them. Place a small peeled onion inside each and place the ducks on a rack in a baking pan. Roast dry, pricking from time to time, in a hot oven (475 degrees) for one hour by which time they will have a crisped and browned skin. Place side by side in a casserole. Melt butter and in it gently saute chopped onion and bacon with a lid on the pan for 15 minutes. Add 2 cups of stock or soup, stewed apple puree, mixed herbs and a dash of pepper. Pour over the ducks, cover the casserole and cook in a moderate oven (400 degrees) for 45 minutes. Cook peas with a little mint, sugar and salt drain and add to the sauce round the ducks five minutes before they are ready.