Serves: 3
Total Calories: 276
Wash ducks and pat dry inside and out. Rub each with a small amount of olive oil and stuff with an onion each and 1/3 of an apple. Season to taste with salt and pepper or seasonings of your choice.
Arrange ducks in your Dutch and add about 1/2 cup each of wine and soup stock along with the bay leaves. Mix the currant preserves with 1/2 cup of the stock and brush each bird liberally. Put the carrots and celery around the birds and place two pieces of fresh side pork with a little ground thyme rubbed into it on each bird.
Cook for 1 1/2 hours with 8-10 briquets on the bottom and 16-18 arranged around the outside of the lid.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish
This Roast Duck In A Dutch recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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