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Duck a La Clara recipe

Two ducks, stuffed with unpeeled slicedapples and oranges, are baked for four hours until tender, debonedand added to a creamy oyster and mushroom sauce and served overwild rice.

Recipe: 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 oysters1 (12-ounce) package wild rice mix, cookedaccording to package directions

  • Line the bottom of a roasting pan withcelery and 1/2 pound green onions.
  • Season duck with salt and pepper. Stuffthe ducks with the apple and orange slices. Place the ducks inthe roasting pan and drizzle with orange juice. Cover and bakeat 350°F (175°C) for 4 hours or until tender.
  • Remove the ducks and discard the fruitand vegetables. Cool and debone.
  • In a skillet saute 1 cup chopped greenonions 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.
  • Serve over the cooked wild rice.

    Makes 8 servings.

    Steps Claire Pasta A la Clara

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