| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Poultry, Duck |
1 |
Servings |
INGREDIENTS
|
|
-JUDY GARNETT PJXG05A |
| 1 |
|
Duck |
| 1 |
|
Lemon; for juice |
| 1 |
|
Rib of celery |
| 1/4 |
md |
Onion |
| 1/4 |
md |
Onion |
| 1/4 |
md |
Apple |
| 1 |
tb |
Worcestershire sauce |
| 1 |
|
Salt pork; thin sliced |
INSTRUCTIONS
Soak duck in cold water with juice of 1 lemon for 30 minutes before
cooking. Dry thoroughly. Salt and pepper inside and out. Fill cavity with
celery, onion, orange, apple and Worcestershire. Lay strip of salt meat
over bird, secure with toothpicks. Place in heavy Dutch oven with 1 inch
water in bottom. Bake covered at 325 for 1 hour, or until very tender.
Baste often. Before serving remove salt meat; brown by removing cover and
basting.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”