• 2 ducks (leave skin on)
  • 1 jar (8 oz. plum jelly
  • 1 can (16 oz. cranberry sauce
  • 1 Tbsp. lemon juice
  • salt and pepper
  • 1/3 cup light rum
  • 2 Jonathan apples
  • 2 oranges
  • 1 cup bread crumbs
  • 1 pkg. (8 oz.) wild rice


Wash ducks inside and out; dry. Salt and pepper insides of ducks. Peel oranges and divide into sections. Cut apples into wedges. Combine apples, oranges, bread crumbs and stuff ducks. Place in roasting pan. Mix jelly, cranberry sauce, rum, lemon juice together and pour over ducks. Place roaster in oven, uncovered, at 350 degrees F. approximately 1 hour. Baste every 10 minutes while cooking. Serve over wild rice or a mixture of white and wild rice

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Submitted 6/13/05.
Source: Fran Hopper's Idaho Cooking
Submitted By: Pat McCoy
Rum Plum Duck