Soak ducks in vinegar, salt and enough water to cover for 2 hours. Pat dry and season. Grease skins with oil; put in roasting pan, breast down. Cover and cook at 325 for 45 minutes. Combine sherry, ketchup, mustard and Worcestershire. Turn ducks over and pour on sauce. Cover, and bake at 425 until done. Baste every 30 minutes. You may have to add more sauce. MRS DECATUR JACKSON (JUDY) HOLLY GROVE, AR From the book
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 144 (36%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 972.4mg||299 %|
|Sodium 898.5mg||31 %|
|Potassium 780.6mg||21 %|
|Total Carbohydrate 35.9g||11 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 30.9g|
|Protein 17.3g||25 %|
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Calories per serving: 403
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