George Lang

Wild Duck with Quinces

Vadkacsa Birsalmával

Preparation info

  • 2

    servings
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 young wild duck, 3 to 4 pounds, dressed
  • Salt
  • 6 quinces

Method

  1. Preheat the oven to 300°F. Wash the duck as little as possible. Just clean inside and outside with a moist cloth. Salt well inside and outside.
  2. Peel quinces and cut into segments. Stuff them into the cavity of the duck.
  3. Place duck in a roasti