Noodle-stuffed duck

4 servings

Ingredients

Quantity Ingredient
6 pounds Duck
3 teaspoons Salt
¾ teaspoon Pepper
1 teaspoon Paprika
½ teaspoon Garlic powder
¾ cup Diced onions
½ pounds Mushrooms -- chopped
4 tablespoons Chicken fat
2 tablespoons Chopped parsley
3 cups Cooked medium noodles
2 Eggs -- beaten

Directions

Singe the duck to remove pin feathers; wash and dry. Sprinkle inside and out with 2 teaspoons salt, ½ teaspoon pepper, the paprika and garlic powder. Grind or chop the liver, gizzard and heart. Cook the onions and mushrooms in the fat for 5 minutes. opening or fasten with skewers. Place on a rack in a roasting pan. Roast in a 375 degree oven 2½ hours, or until the duck is tender and brown. Turn duck twice during the roasting time. Serves 4.

Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on Recipe By : Jennie Grossinger - "The Art Of Jewish

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