| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Game |
8 |
Servings |
INGREDIENTS
| 4 |
|
Ducks |
|
|
Bacon drippings |
|
|
Flour |
| 1 |
|
Apple |
| 1 |
|
Onion |
|
|
Celery |
| 1 |
cn |
(13.75-oz) consomme |
| 1 |
cn |
Water |
| 1 |
c |
Sherry |
INSTRUCTIONS
Rub ducks with bacon drippings, then pat with flour (this is to keep the
ducks from browning too soon). Stuff each duck with 1/4 apple, 1/4 onion
and celery. Place in roasting pan; pour on consomme and water. Bake,
covered at 275 for 4 hours, basting frequently. Add wine and bake 1/2 hour
more. Scrape flour off ducks and brown.
MRS FLORA BELLE ANDERSON
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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