| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Wild game/f, Onions, Potatoes |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Mallard |
| 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 Duck and pat dry.. 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...
Recipe by: Bill Saiff's Rod and Reel Cookbook/Fred Goslin
Posted to MC-Recipe Digest V1 #797 by Roberta Banghart
<bobbi744@sojourn.com> on Sep 22, 1997
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