Sherried Baked Duck
|Dry sherry||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|White pepper||1⁄2 Teaspoon|
|Dried parsley flakes||1 1⁄2 Teaspoon|
|Red pepper||1⁄4 Teaspoon|
|Bottled onion juice||2 Ounce (1 Bottle)|
|Wild ducks||4 , cleaned|
|Onion||1 Large, quartered|
Place sherry in a heavy medium saucepan; heat just until warm
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° for 3hours 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° for 30 minutes or until hot.
Place ducks on serving platter; garnish with orange slices and fresh parsley sprigs, if desired.