homeCooking DictionaryCooking ChartsHow-To's and TipsVideo Recipes

Custom Search

CooksRecipes logo.

Recipe Comments.
To share a comment about this recipe or report a problem, please click here.

Subscribe Button

Save this recipe on Delicious

Recipe Collections.

Meal Course or Part:
Appetizers & Snacks
Bars & Brownies
Beverages & Drinks
Breads, Muffins & Rolls
Breakfast & Brunch Dishes
Cakes, Cupcakes & Frostings
Candies & Fudges
Cookies
Desserts
Pies & Pie Crusts
Salads & Salad Dressings
Sandwiches
Sauces & Condiments
Side Dishes
Soups, Stews & Chili
Main Dish Recipes:
Beef Entrees
Chicken Entrees
Ground Meats & Sausage
Lamb Entrees
Pork Entrees
Seafood Entrees
Turkey Entrees
Veal Entrees
Vegetarian Entrees
Wild Game Entrees
Health & Diet Recipes:
Diabetic Recipes
Gluten-Free Recipes
Healthier Recipes
World Cuisines:
Asian & Indian
International Dishes
Italian & Mediterranean
Mexican & Southwestern
Specialty Recipes:
BBQ & Grilling Recipes
Holiday Recipes
Hope Pryor's Recipes
Pasta Dishes
Pet Food Recipes
Pizza Recipes
Pumpkin Recipes

Two ducks, stuffed with unpeeled sliced apples and oranges, are baked for four hours until tender, deboned and added to a creamy oyster and mushroom sauce and served over wild rice.

Duck a La Clara

1 pound celery
1 pound green onion - divided use
2 (approximately 4-pound) ducks
1 teaspoon salt
1/2 teaspoon pepper
3 apples, unpeeled and sliced
3 oranges, unpeeled and sliced
2 cups orange juice
1/2 pound mushroom, sliced
3 tablespoons butter
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 cup water
2 cups oysters
1 (12-ounce) package wild rice mix, cooked according to package directions
  1. Line the bottom of a roasting pan with celery and 1/2 pound green onions.
  2. Season duck with salt and pepper. Stuff the ducks with the apple and orange slices. Place the ducks in the roasting pan and drizzle with orange juice. Cover and bake at 350°F (175°C) for 4 hours or until tender.
  3. Remove the ducks and discard the fruit and vegetables. Cool and debone.
  4. In a skillet saute 1 cup chopped green onions and mushrooms in butter. Add cream of mushroom soup, water, and oysters; cook until heated. Stir until thoroughly combined. Add the duck meat and heat through.
  5. Serve over the cooked wild rice.

Makes 8 servings.

loading
 
 
 

 
All fields are mandatory!

Select your rating:           

 

 

characters left

Powered by Citricle

| CooksRecipes.com | Cooking Dictionary | Cooking Charts | How-To's and Tips | Video Recipes | Site Map | About Us | Contact Us |

Copyright © 1999 - 2012 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating