| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Game |
4 |
Servings |
INGREDIENTS
| 2 |
|
Ducks |
| 3/4 |
c |
Sherry |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Dry mustard |
| 3/4 |
ts |
Powdered ginger |
| 1/4 |
c |
Apricot jam |
INSTRUCTIONS
Cut ducks into halves. Combine all remaining ingredients to make asmooth
mixture. Pour over the ducks and refrigerate, covered, overnight. Grill
ducks, covered, overhot coals, setting high enough above the coals so that
ducks will COOK SLOWLY for about 1 hour. Baste with remaining marinade.
Ducks should be moist and tender with a crunchy skin. Variation: Cook ducks
in a 325° oven, covered, for 2-1/2 to 3 hours or until tender. Remove cover
during last 30 mintues. It is important to cook the ducks slowly when
prepared on the grill. Yield: 4 servings.
ROBYN DICKEY
MARINATE OVERNIGHT
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.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”