INGREDIENTS

INSTRUCTIONS

Soak one large duck or 2 mallards in marinade (See Page 57) overnight
in refrigerator. Season inside and out with salt and pepper. Brown
well in lightly oiled skillet to remove excess fat. Stuff each cavity
with 2 chopped potatoes, 2 chopped carrots and 2 chopped apples (this
stuffing, discarded after cooking, absorbs unwanted fat and wild
flavor). Place 2 cut up carrots in bottom of CROCK-POT to act as rack
for bird(s). Put stuffed duck(s) in pot. Add 1/2 cup sauterne, dry
vermouth or water. Cover and cook on High 2 hours, then turn to Low
for 8 hours. Before serving, remove chopped vegetables from each
cavity. Serve with rice, baked sweet potatoes or potatoes. NOTE: If
ducks have been skinned, pin 2 bacon strips across each breast and
place under broiler 10 to 15 minutes before serving  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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