From the ""Camp Cook"" of Wisconsin Outdoor Journal comes this new cookbook filled with culinary delights for hunting families everywhere. Readers will learn to easily prepare tasty and nutritious meals from the game they harvest. Designed to lie flat when opened, this cookbook will help the wild game chef achieve gourmet results with very little effort. Delicious recipes for deer, elk, bear, moose, partridge, pheasant, turkey, rabbit, squirrel, duck, goose, walleye, salmon, trout and side dish...
Rub cavity of each duck with salt and pepper. Fill cavity with celery leaves. Place ducks in roasting pan, breast side up. Brush skin with 1/2 cup of the butter.
Roast for 30 minutes in a 450-degree oven. Baste ducks every 5 minutes with 1/2 cup of red wine and remaining 1/2 cup butter.
Remove ducks from pan. Carve into serving pieces, cover and keep warm. Save pan juices to add to apricot sauce.
Apricot Sauce: Press apricots through a coarse sieve or mash with a fork. Combine apricots, orange rind, wine, butter and pepper in a saucepan. Add in pan juices from roasted duck. Cook over medium heat for 5 minutes. Reduce heat and simmer for 5 minutes, stirring constantly, until sauce has slightly thickened. Pour over duck and serve immediately.
