| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 8 | Servings | |
INGREDIENTS
| 2 | Or | |
| 3 | Frozen ducks | |
| Salt and pepper | ||
| Water | ||
| 2 | md | Onions; chopped |
| 3 | Or | |
| 4 | Stalks celery; chopped | |
| 1 | pk | (1-lb) converted rice; if desired |
INSTRUCTIONS
Place frozen ducks in an uncovered roasting pan. Salt and pepper freely. Roast in a 450 degree oven at least one hour until well browned on all sides. (It is important that the ducks are not thawed first.) Lower heat to 300 degrees. Add water to pan to barely cover birds. Sprinkle celery and onions in water. Cover pan and bake another 2-1/2 to 3 hours. By now the breasts should be showing signs of falling off the bone or at least feel tender when pierced with a fork. Ducks are done and ready to eat or be used as follows: WITH RICE: Add rice to broth around duck, cover and bake another 30 minutes. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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