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Recipe: Mother's Duck
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MOTHER'S DUCK
Yield: 4 Servings
1 Duck
Salt
Pepper, black
Vinegar paste
1/2 Onion
1/8 c Butter; (optional)
1 Carrot
1 Celery stalk
1 Garlic clove
Bacon drippings
1/2 c ;Water
Clean and wash duck inside and out. Dry. Rub inside and out with
salt, pepper, vinegar paste. Stuff each duck with onion, butter,
carrot, celery and garlic. Place breast down in roaster and brush
back with bacon drippings. Add 1/2 cup water per duck. Set in hot
oven for 20 minutes. Turn oven to 350 degrees and bake 1-1/2-2 hours,
covered. Remove cover to brown.
Louisiana ducks are often so fat they do not need the butter.
From "Talk About Good"
Submitted by Mrs. Al Beachman
Yield: 4 Servings
1 Duck
Salt
Pepper, black
Vinegar paste
1/2 Onion
1/8 c Butter; (optional)
1 Carrot
1 Celery stalk
1 Garlic clove
Bacon drippings
1/2 c ;Water
Clean and wash duck inside and out. Dry. Rub inside and out with
salt, pepper, vinegar paste. Stuff each duck with onion, butter,
carrot, celery and garlic. Place breast down in roaster and brush
back with bacon drippings. Add 1/2 cup water per duck. Set in hot
oven for 20 minutes. Turn oven to 350 degrees and bake 1-1/2-2 hours,
covered. Remove cover to brown.
Louisiana ducks are often so fat they do not need the butter.
From "Talk About Good"
Submitted by Mrs. Al Beachman
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