| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

CooksRecipes.com, where you'll find Recipes for Every Cook!  

Appetizer Recipes
Bar & Brownie Recipes
Beef & Veal Recipes
Beverage & Drink Recipes
Bread Recipes
Breakfast Recipes
Cake & Frosting Recipes
Candy Recipes
Chicken Recipes
Cookie Recipes
Dessert Recipes
Ground Meat & Sausage
Holiday Recipes
International Recipes
Lamb Recipes
Pet Recipes
Pie & Pie Crust Recipes
Pork & Ham Recipes
Salad & Dressing Recipes
Sandwich Recipes
Sauce & Condiment Recipes
Seafood & Fish Recipes
Sidedish Recipes
Soup & Stew Recipes
Special Diets Recipes
Turkey Recipes
Vegetarian Entree Recipes
Wild Game Recipes

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 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.

| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Copyright © 1999 - 2008 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating