Long-roasted wild duck

Ingredients for Long-roasted wild duck

Instructions for Long-roasted wild duck

To prepare the Long-roasted wild duck recipe, please follow these instructions:

The ducks are filled with apples and prunes, respectively. Then shut down the belly by sew 3 to 4 stitches (keeps the apples/prunes in place). Fatty bacon strips over the ducks placed lengthwise and is held in place using. thin trå. The ducks are long-term FRY in the oven about 3 hours at 150 degrees, at the same time, poured a little water, which later used for gravy.

Served with red cabbage and boiled potatoes//brue or possibly. stewed cabbage Sauce made of sky from ducks French potatoes, if desired. red currant jelly and a good red wine