| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cyberealm, Wild game |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Mallards |
| 1/2 |
c |
Butter [melted] |
| 2 |
tb |
Orange juice |
| 1 |
tb |
Lemon juice |
| 1/4 |
c |
Onion [chopped] |
|
|
Tobassco sauce to taste |
| 2 |
tb |
Worchestershire sauce |
| 1/2 |
ts |
Garlic salt |
| 1 |
md |
Onion [quartered] |
| 1 |
md |
Potato [quartered] |
INSTRUCTIONS
1) Rinse the ducks and pat dry, then par-boil them in a large
saucepan, and drain. Sprinkle with salt to taste. 2) Combine the butter,
juices, chopped onion, tobassco sauce, worchestershire sauce, garlic salt,
and pepper to taste, mixing well... 3) Fill the ducks' cavities with the
quartered onions and potatoes. Make a slit in each side of each breast...
4) Place on rack in roasting pan and brush each with the butter sauce.
Cover loosley with foil and bake in a 375° oven for 1« hours or `til
tender, basting with sauce every 10 to 15 min... 5) Remove the foil and
bake an additional 20 min. or longer `til browned...
Source: from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
Re-typed with permission by Fred Goslin in Watertown NY on Cyberealm Bbs.
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