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Category : The Bird
Region : Northwest
Rating : 3
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Roasted Mallard
Contributor : Added by Administrator
Tribal Affiliation : ~ Ile-a-la Crosse, Saskathchewan ~
Orgin of Recipe : Offered by Tina Daigneault and Fred Mccallum ... who learned this from My Father
Type of Dish : Contemporary & Traditional
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Ingredients
- 1 Onion If You Desired.
- 4 Celery Hearts
- 4 Potatoes,
- 4 Carrots,
- 2 Nice Size Mallards.
- 1 Can Of Fresh Cranberries
- 1 Box Of Stuffing (Your Choice)
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Directions
First you clean the mallards buy plucking their feathers.
Singe the duck until all pin feathers are removed.
Wash it thoroughly ,clean the inside of the mallard.
Add your own stuffing ,place it in the roast pan.
Slice the carrots, potatoes, celery hearts, and onion if desired.
Throw all the veggies in with the mallards.
Cover then let cook for about 1 to 1 and a half hours.
When finished remove cover then let stand for five minutes.
Spread the can of fresh homemade cranberries.
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If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.
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