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Red Currant Duck

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CATEGORY CUISINE TAG YIELD
Game 8 Servings

INGREDIENTS

6 Apple wedges
6 Onion wedges
6 Ducks
1 Jar (10-oz) red currant jelly
1/3 c Worcestershire sauce
1/2 c Butter

INSTRUCTIONS

Put a piece of apple and piece of onion in each duck cavity. Place ducks
into a baking pan at least 2 inches deep. Add about 1/2 inch of water to
pans. Cover and bake, at 325° for 3 hours. Prepare sauce by simmering
jelly, Worcestershire sauce and butter in a double boiler for 15 minutes.
Skin and debone breasts. Place breasts in a pan and cover with sauce. Place
in refrigerator overnight. Bring to room temperature and heat at 325° until
Serve warm with sauce accompanying it. (Refrigerating overnight may be
omitted.) hot. Yield: 8 to 10 servings.
WINIFRED SMITH WATKINS
(MRS. LARRY)
REFRIGERATE 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.

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