Sherried baked duck - slc
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dry sherry |
| ½ | cup | Water |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Butter or margarine |
| ½ | teaspoon | White pepper |
| 1½ | teaspoon | Dried parsley flakes |
| ¼ | teaspoon | Red pepper |
| 2 | ounces | Bottle [?] onion juice |
| 4 | eaches | Wild ducks; cleaned |
| Salt | ||
| 4 | eaches | Bay leaves |
| 1 | large | Onion; quartered |
| Orange slices; quartered | ||
Directions
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 7 ingredients; heat well.
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 F 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 th 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 erving platter; garnish with orange slices and fresh parsley sprigs, if desired.
Yield: 4 servings.
Note: This dish is best when prepared a day in advance. Store in refrigerator, and reheat before serving.
_The Southern Living Cookbook_ Compiled & edited by Susan Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-30-95