Chafing Dish Duck

Directions

1. 1
   Per duck:
2. 2
   Clean, wash and season each duck well with salt, pepper and lots of Worcestershire sauce.
3. 3
   Stuff each duck with one quarter each apple, onion and celery.
4. 4
   Place in roasting pan with 1/4 cup red wine per duck.
5. 5
   Cook until duck almost falls off the bone, basting frequently with the drippings and wine in the bottom of the pan.
6. 6
   Remove duck and cool.
7. 7
   Pull meat from carcass and shred.
8. 8
   Keep drippings from the pan for seasoning.
9. 9
   Add shredded duck to drippings.
10. 10
    Serve in chafing dish with party rolls or Melba rounds.
11. 11
    Great for a party!