Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 | Ducks; well washed |
| Salt to taste | |
| Pepper to taste | |
| 1 | Bottle (14-oz) ketchup |
| 2 tablespoons | Worcestershire sauce |
| 1 tablespoon | Vinegar |
| ¼ teaspoon | Cayenne pepper |
| 1 | Stick butter |
| 1½ cup | Hot water |
| 2 | Cloves garlic |
| 1 small | Onion; chopped |
| 1 can | (4-oz) mushrooms; chopped and drained; or fresh mushrooms, chopped |
Place ducks breast down in an electric skillet. Mix remaining ingredients, pour over ducks, cook on very low heat, covered, for 4 hours or until meat is very tender. Add water if needed. The last hour of cooking add chopped onion and mushrooms. This makes a good gravy. Yield: 6 servings.
KATHY COBB (MRS. THOMAS)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .