Barbecued duck

Yield: 4 servings

Measure Ingredient
2 larges Mallards
½ cup Butter [melted]
2 tablespoons Orange juice
1 tablespoon Lemon juice
¼ cup Onion [chopped]
\N \N Tobassco sauce to taste
2 tablespoons Worchestershire sauce
½ teaspoon Garlic salt
1 medium Onion [quartered]
1 medium Potato [quartered]

1) Rinse the ducks and pat dry, then par-boil them in a large saucepan, and drain. Sprinkle with salt to taste. 2) Combine the butter, juices, chopped onion, tobassco sauce, worchestershire sauce, garlic salt, and pepper to taste, mixing well... 3) Fill the ducks' cavities with the quartered onions and potatoes. Make a slit in each side of each breast... 4) Place on rack in roasting pan and brush each with the butter sauce. Cover loosley with foil and bake in a 375ø oven for 1« hours or `til tender, basting with sauce every 10 to 15 min... 5) Remove the foil and bake an additional 20 min. or longer `til browned...

Source: from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" Re-typed with permission by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120

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