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Roasted Duck with Clam Dressing


1 teaspoon Salt
1/4 teaspoon Pepper
1 qt Bread stuffing mix
1 c Chopped Clams with juice
1/4 c Butter
1/4 c Spicy V-8 Juice
1/4 teaspoon Paprika
1/8 teaspoon Thyme

Season duck cavity with salt and pepper. Add butter, and Clams, drained and chopped, to bread stuffing. Use clam liquid as part of liquid to moisten. Lightly stuff duck. Place remainder in separate pan to bake with duck. Mix V-8 Juice, paprika and thyme. Bake duck on rack in covered roaster in 325 deg. oven for about 2 1/2 hours. Baste often with V-8 mixture. Baste dressing with duck drippings. Remove cover at the last to brown duck.

NOTE:
This is just a Variration on the Oyster Dressing Recipe.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.