| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Game | 4 | Servings | ||
INGREDIENTS
| 2 | lg | Ducks |
| 1 | Onion; chopped | |
| 2 | Ribs celery; chopped | |
| 1/2 | c | Port wine |
| 1 | c | Water |
| 1 | tb | Steak sauce |
| 1/2 | ts | Curry powder |
| Salt and lemon pepper |
INSTRUCTIONS
With the Arkansas duck season scheduled to end tomorrow afternoon at sunset and in Mississippi and Tennessee at sunset Jan. 18, many gumbooters probably have a supply of fat mallards in the freezer. Thaw out two large ducks or four smaller ones and try this recipe. Cut ducks in half with poultry shears. Oil a large roasting pan and sprinkle the onion and celery on the bottom. Place the ducks, breast side down, on the onion and celery mixture. Mix the port wine, water, steak sauce, curry powder, salt and lemon pepper and pour over the ducks. Cover and place in a preheated 450-degree oven for 20 minutes. Turn heat down and cook for another 90 minutes at 350 degrees. Check the water level once or twice and add more if necessary. Serve the ducks with the pan juices ladled over a mound of long grain and wild rice mixture. Serves four. "WILDLIFE GOURMET", MEMPHIS COMMERCIAL APPEAL, 1987 From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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