The Milwaukee Journal Sentinel, March 20th, 2002
BY REQUEST
Wild duck with sauce fits the bill
Wednesday, March 20, 2002
LaVon C. Emery, Stevens Point, sent recipes for making wild duck for Diane Bezella, Cedarburg. Bezella was looking for a recipe that included a sauce; possibly made with brown sugar and beer.
LaVon's Wild Duck with Burgundy Sauce
2 wild (or farm-raised) duck (about 5 pounds each) washed and wiped inside with paper towel Salt to taste 3/4 cup chopped apple 3/ 4 cup chopped celery 3/4 cup chopped onion 2 cups Burgundy wine 1 1/ 2 teaspoons Worcestershire sauce
Sprinkle inside and outside of ducks with salt. Fill caviti...
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