| 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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