Name: Sherried Baked Duck
Ingredients: 1 c Dry sherry; 1/2 c Water; 2 tb Vegetable oil; 1 tb Butter; 1/2 ts White pepper; 1 1/2 ts Dried parsley flakes; 1/4 ts Red pepper; 2 oz Bottled onion juice; 4 Whole wild ducks; Salt to taste; 4 Whole bay leaves; 1 lg Onion; Orange slices (optional)

If there is a religion in the world which exalts the office of teaching, it is safe to say that it is the religion of Jesus Christ. It has been frequently remarked that in pagan religions the doctrinal element is at a minimum—the chief thing there is the performance of a ritual. But this is precisely where Christianity distinguishes itself from other religions—it does contain doctrine. It comes to men with definite, positive teaching; it claims to be the truth; it bases religion on knowledge, though a knowledge which is only attainable under moral conditions. … A religion divorced from earnest and lofty thought has always, down the whole history of the Church, tended to become weak, jejune and unwholesome; while the intellect, deprived of its rights within religion, has sought its satisfaction without, and developed into godless rationalism.

James Orr

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Wild, Game	4	Servings

INGREDIENTS

1	c	Dry sherry
1/2	c	Water
2	tb	Vegetable oil
1	tb	Butter
1/2	ts	White pepper
1 1/2	ts	Dried parsley flakes
1/4	ts	Red pepper
2	oz	Bottled onion juice
4		Whole wild ducks
		Salt to taste
4		Whole bay leaves
1	lg	Onion
		Orange slices (optional)

INSTRUCTIONS

Place sherry in a heavy medium saucepan; heat just until warm (do not
boil). Remove from heat; ignite sherry, and let stand until flames
disappear. Add next 7 ingredients; heat well.
Sprinkle ducks with salt. Place 1 bay leaf and an onion quarter in cavity
of each duck; place ducks, breast side down, in a large roaster.
Pour half of hot sherry mixture over ducks; cover and bake at 350 degrees
for 3 hours or until tender, basting occasionally with pan drippings.
Reheat remaining sherry mixture, and pour mixture over ducks; cool. Cover
ducks, and let stand in refrigerator 1 to 2 hours or until ready to reheat
and serve, if desired.
Cut ducks in half, and return to roaster. Cover and bake at 350 degrees for
30 minutes or until hot. Place ducks on serving platter; garnish with
orange slices and fresh parsley sprigs, if desired.
Recipe By     : Oxmoor House
Posted to MC-Recipe Digest V1 #239
Date: Wed, 9 Oct 1996 17:49:36 0000
From: Steve <recipes@erols.com>

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