nd mix well.
Dress ducks, rub inside with salt and
Rub ducks with bacon grease.
Season with salt and pepper. Stuff each with onion, bell pepper, apple, garlic clove and celery.
Place ducks in a Dutch oven and cover with water.
Add bouillon cubes and 1/2 cup sherry.
Cook for 2 hours on medium heat.
Take ducks out of pan.
Add green onions, mushrooms and rest of sherry to drippings.
Simmer 15 minutes.
Split ducks. Serve over hot rice with sauce.
Soak ducks in cold water with baking soda.
Drain ducks and place in iron Dutch oven with apple and onion in cavity.
Season with salt and pepper and bake at 350\u00b0 for 1 hour.
Baste occasionally with melted butter.
Season ducks liberally, inside and out, with Morton Season-All. Brown in oil.
Drain excess oil.
Add wine.
Bake, covered, breast sides down, one hour at 350\u00b0.
Turn breast side up.
Add drained mushrooms.
Re-cover and continue baking until tender.
When done, remove duck from sauce.
Add cream of mushroom soup and blend well. Bone duck and return to sauce.
ven to 275\u00b0; season ducks with salt and pepper.
Check the ducks thoroughly for shot -- remove any
o 500\u00b0. Season the ducks inside and out with the
ith a fork. Place ducks breast side up in a
50
salt and pepper ducks inside and out
quarter
dry.
Salt insides of ducks.
Peel oranges and divide
Soak ducks in salt water all night. Drain and rinse ducks.
Salt and pepper ducks inside and out. Stuff them with oranges and celery.
Place ducks in roasting pan on a rack with water in the bottom.
Pour sherry and orange juice over ducks.
Roast 5 hours at 325 degrees.
ugar and liquid smoke. Add ducks and marinate overnight in refrigerator
Combine all ingredients except ducks and butter; mix well. Marinate ducks in sauce overnight in refrigerator.
Remove ducks from marinade and brown ducks in butter.
Place in roaster; pour marinade over ducks.
Cover and bake for 3 hours at 225\u00b0.
Pierce the skin of the ducks and rub with salt, pepper,
br>Clean, wash and dry ducks thoroughly.
Pack tightly in
rumstick knuckles.
Rinse both ducks.
Place in a dish
Clean ducks well.
Rub ducks well inside and out with salt and tabasco.
Combine other seasonings.
Make one or two incisions in breast of ducks.
Stuff with seasonings.
Heat oil in heavy skillet.
Add ducks, cover. Cook at low temperature about 30 minutes.
Add water and cook 2 hours.
Thicken gravy.
Clean ducks. Put half an onion inside
Season ducks with Creole seasoning inside and out.
Fill cavity of ducks with mixture of green onions, celery and bell peppers.
Brown ducks in fat, then add chicken broth and cooking sherry.
Cook until tender, debone ducks and add mushrooms.
Serve over rice.
Cranberries can be used instead of cherries. Place all ingredients in a crockpot set on low, a covered roaster in a 200* oven, or a large heavy-bottomed pot on a very low burner, for approximately 12 hours, until the meat falls off the bone. To speed things up, start the crockpot on high or the other pots on a medium burner until the liquid begins to simmer, then cook as directed. If your pot doesn't have room for all the ingredients, the cabbage can be cooked separately, preferably in the pot liquor. Goes best with potatoes or noodles, and ...