Recipe By : Oxmoor House
Serving Size : 4 Preparation Time :5:30
Categories : Wild Game
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dry sherry
1/2 cup water
2 tablespoons vegetable oil
1 tablespoon butter
1/2 teaspoon white pepper
1 1/2 teaspoons dried parsley flakes
1/4 teaspoon red pepper
2 ounces bottled onion juice
4 whole wild ducks
salt to taste
4 whole bay leaves
1 large 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 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 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.
- - - - - - - - - - - - - - - - - -
Per serving: 766 Calories; 31g Fat (40% calories from fat); 97g Protein; 4g
Carbohydrate; 383mg Cholesterol; 451mg Sodium
NOTES : This dish is best prepared a day in advance. Store in refrigerator,
and reheat before serving.
