Sprinkle vinegar on inside and outside of duck, let sit 5 minutes. Season
with salt and pepper. Slit breast of ducks and stuff with mixture of onions
and bell pepper. Use remaining onions and bell pepper mixture along with
celery to stuff duck cavity. Bake at 400 for 2 hours, covered. Uncover and
bake for 15 minutes or until ducks are brown. As soon as ducks are done,
remove onion mixture from cavity and stuff with favorite rice dressing.
Serve ducks on platter with extra dressing and garnish with tomatoes and
parsley.
Serves 4.
Festival: Gueydan Duck Festival; August 25-28, 1995.
Recipe by: Cajun Country Recipes
Posted to bbq-digest V5 #738 by rhurley@carbon.cudenver.edu on Dec 02, 97
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