Featured in the April 2015 Issue of ‘In the Loop’
Ingredients:
- 2-4 Ducks or Game Hens
- 2 Celery stalks, cut into 1/4 inch slices
- 1/2 cup Dried cranberries
- 1/4 cup Raisins (optional)
- 1 medium Granny Smith apple, cut and cored into 1/2 inch pieces (keep peel on)
- 1 small Red onion, cut into 1/2 inch pieces
- 1 cup Seasoned breadcrumbs (optional)
- Salt and pepper
- Apricot preserves (stir in a bowl and set aside)
Directions:
- Preheat oven to 375°F.
- Spray baking dish with nonstick spray.
- Rinse then pat dry duck or game hens, placing each in baking dish.
- Sprinkle each bird with salt and pepper to taste, then set aside.
- Mix all ingredients in a bowl, excluding apricot preserves.
- Stuff birds with mixture, placing any extra mix around each bird inside the dish.
- Bake for 45 minutes, then use pastry brush to generously cover birds with apricot preserves.
- Continue to bake for 15 additional minutes to caramelize preserves.
- Length of baking may vary depending on the size of birds, so be sure to check internal temperature with a baking thermometer to assure they are at 180°F.
Serves 2-4.
Wine pairing recommendation: Carmel Ridge Pinot Noir. Wine is available in the tasting room, located at 700 Cannery Row, Suite C, Monterey, CA.