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.
A Message from our Provider:
“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!