| 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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