Red currant duck

Yield: 8 Servings

Measure Ingredient
6 \N Apple wedges
6 \N Onion wedges
6 \N Ducks
1 \N Jar (10-oz) red currant jelly
⅓ cup Worcestershire sauce
½ cup Butter

Put a piece of apple and piece of onion in each duck cavity. Place ducks into a baking pan at least 2 inches deep. Add about ½ inch of water to pans. Cover and bake, at 325ø for 3 hours. Prepare sauce by simmering jelly, Worcestershire sauce and butter in a double boiler for 15 minutes.

Skin and debone breasts. Place breasts in a pan and cover with sauce. Place in refrigerator overnight. Bring to room temperature and heat at 325ø until Serve warm with sauce accompanying it. (Refrigerating overnight may be omitted.) hot. Yield: 8 to 10 servings.




From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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