DUTCH TREAT A LA PAT

Prep Time: 4 Hours
Yield: 12 Servings

Comment:
This recipe comes from avid hunter and outdoorsman, Herman “Dutch” Prager. Dutch, a decorated World War II Navy veteran, serves up an easy and delicious way to cook wild duck with this recipe.

Ingredients:
6 ducks, dressed
salt and cayenne pepper to taste
granulated garlic to taste
½ cup vegetable oil
6 red onions, peeled and cut in half
6 green bell peppers, cored, seeded and quartered
1 (10-ounce) can cream of mushroom soup
1 (10-ounce) can cream of celery soup
1 (10-ounce) can beef consume
1 (10-ounce) can beef bouillon
1 cup white wine
2 cups canned white new potatoes
2 cups baby carrots
2 cups canned snap beans
1 (8-ounce) jar white onions

Method:
Preheat oven to 325°F. Season ducks to taste with salt, pepper and granulated garlic and set aside. In a large Dutch oven, heat vegetable oil over medium heat. Brown ducks on all sides in hot oil. Remove ducks from pot, drain on paper towels and discard grease. Stuff duck cavities with red onions and bell peppers. Place ducks, breast side up, in Dutch oven. In a large bowl, combine mushroom soup, celery soup, consume, bouillon and wine and mix well. Pour mixture over ducks, cover and bake for approximately 3½ hours. Remove ducks from oven and add potatoes, carrots, snap beans and jarred onions. Cover, return to oven and bake for an additional 30 minutes or until vegetables are tender. Remove ducks from oven and transfer to a warm serving platter. Serve hot over steamed white rice.