Roast duckling with sherry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Ducklings (2 to 3 lb each) |
| ½ | teaspoon | Celery salt |
| ½ | teaspoon | Onion salt |
| ½ | teaspoon | Celery seed |
| ¼ | teaspoon | Curry powder |
| 1 | teaspoon | Herbal salt substitute |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Minced celery |
| ½ | cup | Minced onion |
| ½ | cup | Sherry |
Directions
1. Place ducklings in a large Dutch oven, breasts up. In a small bowl mix together celery salt, onion salt, celery seed, curry powder, salt substitute, and pepper. Rub into skin of ducklings. Let marinate 1 hour.
2. Preheat oven to 300 degrees F. Add celery and onion to Dutch oven. Pour in the ½ cup sherry. Place Dutch oven over medium-high heat and brown ducklings on both sides (about 20 minutes per side). Cover Dutch oven and bake for 1 hour. Slice and serve.
Recipe By : the California Culinary Academy From: Date: 05/27 File