| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Game |
6 |
Servings |
INGREDIENTS
| 3 |
|
Ducks; well washed |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1 |
|
Bottle (14-oz) ketchup |
| 2 |
tb |
Worcestershire sauce |
| 1 |
tb |
Vinegar |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
|
Stick butter |
| 1 1/2 |
c |
Hot water |
| 2 |
|
Cloves garlic |
| 1 |
sm |
Onion; chopped |
| 1 |
cn |
(4-oz) mushrooms; chopped and drained; or fresh mushrooms, chopped |
INSTRUCTIONS
Place ducks breast down in an electric skillet. Mix remaining ingredients,
pour over ducks, cook on very low heat, covered, for 4 hours or until meat
is very tender. Add water if needed. The last hour of cooking add chopped
onion and mushrooms. This makes a good gravy. Yield: 6 servings.
KATHY COBB (MRS. THOMAS)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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