Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Ducks or more (1 per person) |
| \N \N | Garlic powder |
| \N \N | Salt |
| \N \N | Pepper |
| 1 cup | Chopped celery |
| 1 large | Onion; chopped |
| 2 \N | Cloves garlic |
| 2 cups | Kraft hot barbecue sauce |
| 1 tablespoon | Worcestershire sauce |
| 1 tablespoon | Dry mustard |
| 1 tablespoon | Lemon juice |
| 1 cup | Water |
| \N \N | Paprika |
Rub ducks with garlic powder, salt and pepper. Put breast down in a large roaster. Combine other ingredients (except paprika) and pour over ducks.
Bake, covered, for 3 hours at 325ø. When ducks are tender, turn ducks breast side up and sprinkle with paprika. Bake, uncovered, until golden brown. Serve gravy over ducks. (If thicker gravy is desired, add small amount of flour and cook until thickened.) Yield: 1 duck per person.
PATRICK D. MILLER
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .