Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Ducks |
| \N \N | Bacon drippings |
| \N \N | Flour |
| 1 \N | Apple |
| 1 \N | Onion |
| \N \N | Celery |
| 1 can | (13.75-oz) consomme |
| 1 can | Water |
| 1 cup | Sherry |
Rub ducks with bacon drippings, then pat with flour (this is to keep the ducks from browning too soon). Stuff each duck with ¼ apple, ¼ onion and celery. Place in roasting pan; pour on consomme and water. Bake, covered at 275 for 4 hours, basting frequently. Add wine and bake ½ hour more. Scrape flour off ducks and brown.
MRS FLORA BELLE ANDERSON
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, .