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Prep Time: 1 Hour
Yields: 4 Servings

Is there any doubt that this recipe is a winner? How could ducks roasted in fall apples with bourbon whiskey not excite the senses? Additional cooking time may be needed for older ducks.

4 mallard ducks, dressed
2 apples, cored and coarsely chopped
1 cup apple jelly
½ cup bourbon whisky
1 cup softened butter
2 cups chopped onions
1 cup chopped celery
½ cup chopped red bell peppers
¼ cup minced garlic
½ cup melted butter
salt and freshly ground black pepper to taste
granulated garlic to taste
2 cups enriched duck stock (see recipe)

Preheat oven to 425°F. In a small saucepan over medium heat, melt apple jelly then add bourbon. Remove from heat and set aside. In a mixing bowl, combine chopped apples, softened butter, onions, celery, bell peppers and minced garlic and mix well. Stuff birds with apple mixture. Brush birds with melted butter then season well using salt, pepper and granulated garlic. Place ducks on a rack in a roasting pan and roast for approximately 45 minutes, basting frequently with the bourbon glaze. Remove from oven, transfer ducks to a serving dish and keep warm. Place roasting pan on stovetop. Add stock and any remaining glaze. Bring to a simmer and reduce by half volume. Top duck with sauce and serve with your favorite rice dressing.























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