Roast duck #1

Yield: 8 Servings

Measure Ingredient
4 Ducks
Bacon drippings
Flour
1 Apple
1 Onion
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, .

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