| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Cajun, Duck |
4 |
Servings |
INGREDIENTS
| 1 |
|
Duck |
|
|
Salt |
|
|
Pepper, black |
|
|
Vinegar paste |
| 1/2 |
|
Onion |
| 1/8 |
c |
Butter; (optional) |
| 1 |
|
Carrot |
| 1 |
|
Celery stalk |
| 1 |
|
Garlic clove |
|
|
Bacon drippings |
| 1/2 |
c |
;Water |
|
|
From "Talk About Good" |
|
|
Submitted by Mrs. Al Beachman |
INSTRUCTIONS
Clean and wash duck inside and out. Dry. Rub inside and out with salt,
pepper, vinegar paste. Stuff each duck with onion, butter, carrot, celery
and garlic. Place breast down in roaster and brush back with bacon
drippings. Add 1/2 cup water per duck. Set in hot oven for 20 minutes.
Turn oven to 350 degrees and bake 1-1/2-2 hours, covered. Remove cover to
brown.
Louisiana ducks are often so fat they do not need the butter.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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