mother's duck
| Measure | Ingredient |
|---|---|
| 1 | Duck |
| Salt | |
| Pepper, black | |
| Vinegar paste | |
| ½ | Onion |
| ⅛ cup | Butter; (optional) |
| 1 | Carrot |
| 1 | Celery stalk |
| 1 | Garlic clove |
| Bacon drippings | |
| ½ cup | ;Water |
| From "Talk About Good" | |
| Submitted by Mrs. Al Beachman |
Clean and wash duck inside and out. Dry. Rub inside and out with salt, pepper, vinegar paste. Stuff each duck with onion, butter, carrot, celery and garlic. Place breast down in roaster and brush back with bacon drippings. Add ½ cup water per duck. Set in hot oven for 20 minutes. Turn oven to 350 degrees and bake 1-½-2 hours, covered. Remove cover to brown. Louisiana ducks are often so fat they do not need the butter.
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