Shady Oaks Wild Duck
|Evangeline hot sauce||2 Tablespoon|
|Celery||2 Cup (32 tbs), finely chopped|
|Onion||2 Cup (32 tbs), finely chopped|
|Sherry||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄2 Cup (8 tbs), finely chopped|
|Tart apples||4 Small, peeled|
|Cooking oil||2 Tablespoon|
|Water||1 Cup (16 tbs)|
Clean ducks well.
Make incisions crosswise with small, sharp knife just below neck on either side of breast bone.
Insert teaspoon with back up and work back and forth to loosen flesh from carcass thereby forming 2 small pockets.
Rub inside of ducks with salt and pepper and a dash or two of hot sauce.
Stuff the breast pockets as well as the main cavity of the ducks with celery, onion, and green peppers, plus 1 bay leaf mixed together.
Close main cavity with apple.
Truss if necessary.
Salt and pepper ducks, coat lightly with oil, sprinkle with a few drops of hot sauce for each bird.
Place in a roaster after coating bottom of the roaster 1/4 inch deep with cooking oil.
Cover pan and roast at 350° for 2-3 hours, depending on size and age of birds.
Baste frequently, adding a small amount of water if needed.
About 1/2 hour before ducks are done, add sherry and continue basting.