Stuffing: 1/2 cup of butter or margarine
5 green onions, chopped
1 medium onion, diced
10 cups of whole wheat bread crumbs or corn flakes
1 1/4 cups of milk
2 tablespoons of chopped fresh parsley
1/2 teaspoon of dried oregano
salt and black pepper to taste
Mushroom Sauce: 3 tablespoons of butter or margarine
250g of finely chopped mushrooms
2 green onions, chopped
2 cups of milk
2 tablespoons of all-purpose flour
1 chicken broth tablet
2 large ducks, about 2 1/2 kg each
salt and black pepper to taste
4 tablespoons of grated onion
wine for basting
Orange Glaze: 8 small oranges, peeled and segmented
water
1/3 cup of karo syrup
2 tablespoons of sugar
Stuffing: 1/2 cup of butter or margarine
5 green onions, chopped
1 medium onion, diced
10 cups of whole wheat bread crumbs or corn flakes
1 1/4 cups of milk
2 tablespoons of chopped fresh parsley
1/2 teaspoon of dried oregano
salt and black pepper to taste
Mushroom Sauce: 3 tablespoons of butter or margarine
250g of finely chopped mushrooms
2 green onions, chopped
2 cups of milk
2 tablespoons of all-purpose flour
1 chicken broth tablet
2 large ducks, about 2 1/2 kg each
salt and black pepper to taste
4 tablespoons of grated onion
wine for basting
Orange Glaze: 8 small oranges, peeled and segmented
water
1/3 cup of karo syrup
2 tablespoons of sugar
Prepare the stuffing: Melt the butter or margarine
Add the green onion and onion, cooking until soft and stirring frequently
Remove from heat
Add the bread crumbs, milk, parsley, and seasonings, and stir well
Remove excess fat from the ducks
Wash thoroughly outside and inside
Rub with onion, salt, and pepper inside and out
Stuff the ducks without overstuffing, as the stuffing will expand
Tie the neck of the duck with skewers or toothpicks
Poke the skin of the duck with a fork
Place the ducks on a roasting rack and have a dish underneath to catch any drips
Baste the ducks occasionally with wine and the pan juices until golden brown and cooked through
Serve with mushroom sauce made thus: Melt the butter or margarine
Add the mushrooms and green onion, cooking until the mushrooms are soft (about 5 minutes)
Add the flour, salt, and pepper, and stir well
Gradually add the milk, stirring constantly
Add the chicken broth tablet and cook, stirring frequently, until thickened
If desired, add a little of the pan juices from the ducks and garnish with orange glaze prepared thus: Peel the oranges and remove the white pith
Also peel the orange casings and cut them into long strips
In a 25cm skillet, heat the casings and 3 cups of water until boiling
Cook for 15 minutes, then drain
Add another 3 cups of water, bring to a boil again, and cook for an additional 15 minutes, then drain again
In the same skillet, heat the karo syrup and sugar over high heat until the sugar dissolves
Add the oranges and casings to coat them well with the glaze
Reduce heat to low and let the oranges simmer in the glaze
Serves 8
