| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Game | 6 | Servings | ||
INGREDIENTS
| 2 | Ducks; quartered | |
| Salt and pepper | ||
| 1/2 | Stick butter | |
| 4 | tb | Olive oil |
| 1 | Onion; chopped | |
| 1/4 | c | Cooked country ham; in 1-inch cubes (optional) |
| 1 | Bay leaf | |
| 1 | Clove garlic; minced | |
| 1 | cn | (4-oz) mushrooms; and juice |
| 1 | c | Water (up to) |
| 3/4 | c | Wine |
INSTRUCTIONS
Rub ducks with salt and pepper. Put butter and oil in large pan; add onion and heat. Add duck and brown on all sides. Add rest of ingredients, cover and simmer 1 hour and 15 minutes. Serve over rice or wild rice. You can cook the day before all ingredients except wine. Refri- gerate. Add wine, heat and serve over rice or wild rice. MRS EUGENE HINDSLEY (MARY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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