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What You'll Need:
2 Wood ducks, whole
1lb sweet potatoes (diced) 2 Gala apples (diced)
1 large onion
Fresh thyme
Lemon
1⁄2 stick whole butter (diced)
1lb smoked sausage
1 1⁄2 C venison or beef stock
Seasoning:
Salt and pepper to taste & Traeger Saskatchewan
Procedure:
Salt and season ducks and let sit at room temperature for 30 minutes prior to cooking.
Meanwhile dice potatoes, onions, and apples. Squeeze fresh lemon over apples. Cut sausage into rounds. Mix all ingredients and stuff ducks.
Place stuffed ducks and remainder of stuffing in a dutch oven. Add cubes of whole butter. Add venison stock.
Cover with lid or foil and bake at 265° for two hours. Adjust heat to 350° and bake for another 30 minutes.
Enjoy!
A recipe from ambassador Victoria Loomis