Yield: 4 Servings
|\N 4||whole wild ducks|
|\N 4||whole bay leaves|
|\N 7||ingredients; heat well.|
1 c dry sherry
½ c water
2 TB vegetable oil
1 TB butter
½ ts white pepper
1½ ts dried parsley flakes
¼ ts red pepper
2 oz bottled onion juice
: salt to taste
1 lg onion
: orange slices (optional) Place sherry in a heavy medium saucepan; heat just until warm (do not boil). Remove from heat; ignite sherry, and let stand until flames disappear. Add next
Sprinkle ducks with salt. Place 1 bay leaf and an onion quarter in cavity of each duck; place ducks, breast side down, in a large roaster.
Pour half of hot sherry mixture over ducks; cover and bake at 350 degrees for 3 hours or until tender, basting occasionally with pan drippings.
Reheat remaining sherry mixture, and pour mixture over ducks; cool.
Cover ducks, and let stand in refrigerator 1 to 2 hours or until ready to reheat and serve, if desired.
Cut ducks in half, and return to roaster. Cover and bake at 350 degrees for 30 minutes or until hot. Place ducks on serving platter; garnish with orange slices and fresh parsley sprigs, if desired.
Recipe By : Oxmoor House
From: Mastercook Mac Date: Wed, 9 Oct 1996 17:49:36 0000