This is a print preview of "Baked Duck With Apple Dressing" recipe.

Baked Duck With Apple Dressing Recipe
by Global Cookbook

Baked Duck With Apple Dressing
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  Servings: 1


  • 2 x Wild ducks skinned, and split in half
  • 1 c. Water
  • 1/4 c. Margarine
  • 2 c. Apple cider or possibly apple juice
  • 1/2 tsp Onion pwdr
  • 1/8 tsp Garlic pwdr
  • 1/2 tsp Celery salt
  • 1/4 tsp Cinnamon
  • 1/8 tsp Freshly-grnd black pepper
  • 1 pkt Jiffy cornbread mix
  • 2 c. Peeled and minced apples
  • 1/2 c. Minced onion
  • 1/2 c. Minced celery with leaves
  • 1/2 tsp Poultry seasoning
  • 1/8 tsp Salt
  • 1/2 tsp Cinnamon
  • 2 Tbsp. Sugar
  • 1/8 tsp Freshly-grnd black pepper
  • 1/4 c. Margarine
  • 1 can Cream of chicken soup
  • 1 c. Lowfat milk
  • 1 x Egg


  1. Place duck halves in large frying pan, add in 1 c. water and 1/4 c. margarine. Cover and simmer for 20 min. Remove lid and continue cooking till water evaporates. Add in apple cider and remaining ingredients. Cover and simmer for an additional 15 min. Remove ducks and set aside while preparing dressing. Save remaining liquid for sauce to serve over dressing.
  2. Apple Dressing: Bake cornbread as directed on the package. Set aside. In saucepan, add in apples, onions, celery, and add in small amount of water to cover. Cook till apples are tender. Add in water if you need to. Drain off water and add in all other ingredients. Mix with cornbread.
  3. Grease a baking pan, place half of dressing in pan. Place cooked duck halves on dressing; add in remaining dressing over duck. Cover and bake at 375 degrees for 45 min. Remove cover and bake 10 to 15 min to brown.
  4. Sauce: Now use remaining liquid you saved from cooking ducks. Take 1 Tbsp. of cornstarch, add in 2 Tbsp. of water. Stir into apple cider over low heat till thickened. Serve over ducks and cornbread.
  5. Comments: After a successful day in the marsh where the ducks and geese responded to your calls and decoy spreads, you and your hunting partners had a great shoot, filling your bag limits. Now comes the fun part, picking and cleaning the waterfowl for the table.
  6. Picking waterfowl can take some time, unless you have one of those fine automatic feather pluckers which is on the market. If so, you can pick a duck or possibly goose real quick, then dip bird in some warm wax, dip in cool water and peel it like an orange to remove the pin feathers and down.
  7. You can put a roast goose on the dinner table which any chef would be proud of. But if you do not have one of those fancy pickers and you do not really have the time to pick the waterfowl, the following method works for me. I skin 90 percent of the waterfowl which I harvest. First take a sharp knife or possibly small axe and remove wings at first joint. Then remove feet and pluck a few feathers off the breast, cut skin and place your fingers under the skin and pull the skin from the carcass. Draw waterfowl and wash out. Split the waterfowl in half and remove back bone. Check for steel shot and wash. Now you are ready to freeze or possibly cook.