LOUISIANA MALLARDS IN MANDARIN GLAZE

Prep Time: 3 Hours
Yields: 6 Servings

Comment:
Citrus fruits are often used to enhance the taste of wild game, especially duck. This recipe calls for mandarins, but feel free to substitute kumquats, oranges or tangerines to achieve the same results.

Ingredients:
3 (1-pound) mallard ducks
6 mandarins, peeled and sectioned
salt, cayenne and black pepper to taste
Louisiana hot sauce to taste
3 cups diced onions
2 cups diced celery
2 cups diced bell peppers
2 cups diced carrots
½ cup minced garlic
1 cup flour
½ cup vegetable oil
¼ cup orange juice concentrate
1½ quarts chicken stock (see recipe)
12 strips bacon

Method:
Preheat oven to 375°F. Clean ducks well and remove all visible shot. Place ducks in a large ceramic mixing bowl and season inside and out, with salt, peppers and hot sauce. In a mixing bowl, combine onions, celery, bell peppers, carrots and garlic. Use half of vegetable seasonings to stuff cavities of ducks. Dust birds lightly with flour. In a 12-quart cast iron Dutch oven, heat oil over medium-high heat. Brown ducks in oil, turning occasionally. Surround browned ducks with remaining onions, celery, bell peppers, carrots and garlic. Add mandarins, orange juice and chicken stock. Bring mixture to a rolling boil then remove from heat and top breast side of each duck with 4 strips of bacon. Cover pot and roast 2½ hours, checking occasionally. Ducks are done when legs pull apart easily from body. Remove cover and bake until ducks brown. Serve with natural drippings, or strain all vegetables from stock and thicken with a light brown roux.