Citrus fruits are often used to enhance the taste of wild game meats, especially duck. This recipe calls for mandarins, but feel free to substitute kumquats, oranges or tangerines to achieve the same results.
From "After the Hunt: Louisiana's Authoritative Collection of Wild Game & Game Fish Cookery," Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737
Preheat oven to 375°F. Clean ducks well and remove all visible shot. Place ducks in a large ceramic mixing bowl and season inside and out with salt, peppers and hot sauce. Set ducks aside.
In a medium mixing bowl, combine onions, celery, bell peppers, carrots and minced garlic. Use half of vegetable mixture to stuff cavities of ducks. Dust birds lightly with flour.
In a 12-quart Dutch oven, heat oil over medium-high heat. Brown ducks in oil, turning occasionally. Surround browned ducks with remaining onions, celery, bell peppers, carrots and minced garlic.
Add mandarins, orange juice concentrate and chicken stock. Bring mixture to a rolling boil then remove from heat.
Top breast side of each duck with 4 strips of bacon, cover and roast 2½ hours, checking occasionally. Ducks are done when legs pull apart easily from body. Remove cover and roast until browned.
Serve with pan drippings or strain all vegetables from stock and thicken with a light brown roux.
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