Mallard Duck and Fruit Dressing Recipe
Dorothy Vandeventer of rural Liberty, formerly of Meredosia, and her husband Lozelle, known as Van, were caretakers of the Anderson Gun Club on Meredosia Island for fifty years. Dorothy's job was to keep house and cook for Mr. Anderson and the guests of the club. The dressing recipe was brought to her by Mr. Anderson, who lived in Kenosha, Wisconsin, and was of Swedish origin.
Mallard Duck and Fruit Dressing
6 mallard ducks, washed and slightly salted
1 pound dried prunes, diced
1 pound dried apricots, diced
1 pound dried apples, diced
or 2 large fresh apples, peeled, cored, and diced
1 small can chestnuts, diced (or fresh chestnuts in season)
the juice of one orange
Mix these in the order given.
Stuff each duck with one cup of the dressing.
Place stuffed ducks into large roasting pan breast-side down. Cover.
Roast in 350 degree oven for 10 to 15 minutes. Lower temperature to 325 and continue baking for one hour.
Turn ducks breast-side up and bake for another hour. Uncover for the last 15 minutes to allow ducks to brown.