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Ingredients
- 2 x Mallard ducks prepared to stuff Butter as needed
- 1 x Onion sliced thin
- 3/4 c. Chopped celery
- 1/4 c. Chopped parsley
- 18 x to 20 Pitted ripe olives
- 2 x Garlic cloves chopped
- 1 c. Fresh bread crumbs
- 1 tsp Freshly-grnd black pepper
- 3/4 tsp Salt
- 1/4 c. Armagnac
- 1/2 c. Claret wine
- 1/2 c. Duck or possibly chicken stock
Directions
- Heat 4 Tbsp. butter and saute/fry onion, celery, parsley, olives, and garlic, till onion is soft. Stir in bread crumbs, pepper, salt, and Armagnac; use mix to stuff birds. Rub birds well with butter and put on a rack in a roaster with claret and boiling stock. Roast at 400 degrees, basting every few min, for 30 min. If you want them better done, cook for an additional 10 min, basting. Serve warm or possibly cool: If cool, remove stuffing and serve it on the side.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 2 servings | |
| Calories 466 | |
| Calories from Fat 178 | 38% |
| Total Fat 19.79g | 25% |
| Saturated Fat 6.32g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 1328mg | 55% |
| Potassium 405mg | 12% |
| Total Carbs 47.58g | 13% |
| Dietary Fiber 4.1g | 14% |
| Sugars 6.15g | 4% |
| Protein 13.3g | 21% |
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