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Suggest a better description1) Rinse the ducks and pat dry, then par-boil them in a large saucepan, and drain. Sprinkle with salt to taste. 2) Combine the butter, juices, chopped onion, tobassco sauce, worchestershire sauce, garlic salt, and pepper to taste, mixing well... 3) Fill the ducks cavities with the quartered onions and potatoes. Make a slit in each side of each breast... 4) Place on rack in roasting pan and brush each with the butter sauce. Cover loosley with foil and bake in a 375? oven for 1? hours or `til tender, basting with sauce every 10 to 15 min... 5) Remove the foil and bake an additional 20 min. or longer `til browned... Source: from "Bill Saiffs Rod & Reel Recipes for Hookin & Cookin" Re-typed with permission by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 12 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 374.1mg | 13 % | |
Potassium 93mg | 2 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
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