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Source: Houston Junior League Cookbook

Wild Duck Camille
If you are into wild duck and need a great recipe to prepare your duck for a large amount of people, then this is a great recipe to try.
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Serves: 24
Prep Time: 25 minutes
Cook Time: 1-1/2 hours
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24 duck
3 dry red wine
1 lemon, sliced
butter
oil
Salt and pepper
3 cans beef consomme
5 soup-cans water
6 ribs celery, chopped
3 carrots, chopped
4 cans condensed cream of mushroom soup
3-4 bay leaves, (optional)
rosemary, (optional)
thyme, (optional)




Marinate the ducks in wine with lemon for 24 hours. Remove ducks, reserving wine. Butter and oil ducks; sprinkle with salt and pepper. Put in roasting pan in 450 degree oven. Turn ducks frequently until they are browned thoroughly, being careful not to puncture skin. Add consomme, water, celery and carrots. Cook, covered, for at least 1-1/2 hours in 300-350 degree oven, turning occasionally until ducks are done. Remove ducks. Strain stock and discard vegetables. Pour mushroom soup into saucepan. Gradually add stock. Add bay leaves, rosemary and thyme. Bring to a boil. Add reserved wine. Return ducks with sauce to roasting pan and cook for 1 hour over direct heat. If a thicker sauce is desired, add a little more flour. To serve ducks, the breast, back and rib bones may be removed, leaving each duck split in half with only wing and leg bones remaining. The ducks are so tender by this time that they can be eaten with a fork. Serve with wild rice. This recipe makes a great amount of sauce. To cook a smaller number of ducks, reduce liquids or save extra sauce for another time.




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