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Tipsy Duck



  • 2 wild ducks
  • 1 onion, quartered
  • 1 apple, quartered
  • 1 orange, quartered
  • 1 1/2 cups butter (no substitute)
  • 1 cup dry sherry
  • 1/2 cup bourbon
  • Cooked wild or white rice
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  1. Rinse cleaned ducks. Stuff with onion, apple and orange pieces.
  2. Melt butter in a heavy Dutch oven. Add sherry and bourbon.
  3. Place ducks in Dutch oven and spoon liquid over ducks. Bring to a boil; reduce heat. Let simmer for 2 1/2 hours, basting several times during cooking.
  4. Serve over wild rice or wild and white rice mixed.

Yield: 2 to 4 servings


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