| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Game | 4 | Servings | ||
INGREDIENTS
| 2 | Wild ducks (average 2 pounds each) (up to) | |
| 1 | c | Water |
| 1/2 | c | Vinegar |
| 4 | tb | Curry powder |
| 3 | ts | Garlic powder |
| 2 | ts | Tumeric |
| 1 1/2 | ts | Tabasco |
| 1 | Apple | |
| 1 | c | Honey |
| 1/2 | c | Orange juice |
| 1/2 | c | Lemon juice |
| 3 | tb | Curry powder |
INSTRUCTIONS
BASTING SAUCE Soak ducks in cold water with 1/2 cup vinegar for 2 or 3 hours. Remove and pat dry with a towel. Rub the ducks inside and out with the next 4 ingredients. Slice apple in small pieces and place in cavity of ducks. Place in roasting pan with approximately 1/2 to 1 cup water and cover with foil. Bake at 350° until tender (about 1 to 1-1/2 hours). To make basting sauce, combine honey, orange juice, lemon juice and curry powder. Remove foil, carve ducks and cover with basting sauce. Return to oven and bake, uncovered, until glaze thickens (about 1 hour). Serve on a bed of white rice and garnish with chutney. Yield: 4 to 6 servings. AMATA SMITH (MRS. C. AUBREY) 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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