Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lb Duck
3 ts Salt
3/4 ts Pepper
1 ts Paprika
1/2 ts Garlic powder
3/4 c Diced onions
1/2 lb Mushrooms -- chopped
4 tb Chicken fat
2 tb Chopped parsley
3 c Cooked medium noodles
2 Eggs -- beaten

Singe the duck to remove pin feathers; wash and dry. Sprinkle inside
and out with 2 teaspoons salt, 1/2 teaspoon pepper, the paprika and
garlic powder. Grind or chop the liver, gizzard and heart. Cook
the onions and mushrooms in the fat for 5 minutes. opening or fasten
with skewers. Place on a rack in a roasting pan. Roast in a 375
degree oven 2 1/2 hours, or until the duck is tender and brown. Turn
duck twice during the roasting time. Serves 4.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger
Published by Bantam Books, Inc. (c) 1958 Recipe formatted for
MasterCook II by: Joe Comiskey JPMD44A on

Recipe By : Jennie Grossinger - "The Art Of Jewish

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