Duck and Dressing Recipe
Servings: Over 8
Cook Time: Over 120 min
- 8 teal or 3 mallards or 1 large chicken
- 3 bay leaves
- 4 garlic cloves
- Salt and black pepper
- 1 stick (¼ pound) butter
- 2 medium onions, diced
- 2 bell peppers, diced
- 3 celery stalks, diced
- 2 pans Cornbread, crumbled
- 1 sleeve saltine crackers, crushed
- 1 sleeve Ritz crackers, crushed
- 10 slices white bread, toasted in the oven and crumbled
- 1 can (12 ounces) evaporated milk
- 4 large eggs, beaten
- 1 heaping teaspoon rubbing sage
Make the duck: In the large pot, combine the ducks, bay leaves, garlic, and salt and pepper to taste. Add water to cover by 2 inches and bring to a boil over high heat. Lower to a simmer, cover, and cook for 1 hour and 45 minutes or until the ducks are tender. Set aside the ducks, covered with foil. Save the broth.
Heat the oven to 325ºF. Make the dressing: In the large skillet, melt the butter over medium heat. Add the onions, bell peppers, and celery and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
In the roasting pan, using your hands, combine the cornbread, saltines, Ritz crackers, and white bread. Add the vegetables and mix well. Add duck broth slowly until the dressing is pourable but still thick. Add the evaporated milk, eggs, and sage; mix well with a large kitchen spoon.
Place the ducks on the dressing, breast side up. Push the ducks down into the dressing, but leave the breast showing. Bake uncovered for 45 minutes.
Recipe from Miss Kay’s Duck Commander Kitchen