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Jean Ann's "Ducks" Recipe

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This recipe for Jean Ann's "Ducks" is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ducks
Salt, Red Cayenne Pepper
Lawrey's Seasoned Salt
Onion, Bell Pepper, Celery, Garlic, Apple and Bacon
Regina Cooking Sherry
Any kind of wine, if you want
Kitchen Bouquet, if needed
Cornstarch
Directions:
Directions:
Sprinkle cavity of ducks with salts and cayenne pepper. Make a mixture of the seasonings and set aside. Make slits in the breast of each duck and place 1/4 to 1/2 teaspoon of seasoning in each slit. Next, stick a small piece of bacon and a 1/2 clove of garlic into slit. Stuff cavity with pieces of onion, bell pepper, celery, apple and 1/2 slice of bacon. Season outside of ducks and put 1/2 slice bacon across the outside of the breast meat and secure with toothpicks. Place in baking dish and cover tightly with aluminum foil. Bake about 5 hours covered, or 3 hours, then uncover. Keep adding water to drippings to make gravy.
About 1 hour before ready, add onion and bell pepper to the pan. Add 1/2 cup sherry, and any kind of wine you like. Add Kitchen Bouquet if gravy is too light. Thicken gravy with 1 - 2 teaspoons cornstarch dissolved in water.
Personal Notes:
Personal Notes:
Saute onions and bell pepper in a seperate pot before adding them to the gravy.

 

 

 

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