"The belly rules the mind."--Spanish Proverb

Perry's Roasted Duck Recipe

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This recipe for Perry's Roasted Duck, by , is from HOME COOKING Favorites from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Camp Bryan Cooks (Barbara Perry)
Added: Saturday, June 2, 2007


For Ducks:

2 medium Camp Bryan ducks, cleaned
1 cup celery, chopped
1 tsp. salt
1/2 tsp. black pepper
2 bay leaves
1 pint chicken stock or broth

For Gravy:

2 Tbsp. butter
2 Tbsp. flour
1 pint chicken stock
2 Tbsp. ketchup
1 can mushrooms, cooked
4 Tbsp. Sherry


Arrange ducks in roasting pan with celery, pepper and bay leaves. Dissolve salt in chicken stock and bring to boil. Pour over ducks. Bake at 400 for 1 1/2 hours, basting every 15 minutes. Remove ducks, serve with gravy.


Melt butter in iron skillet. Add flour and chicken stock. When mixture comes to a boil, add ketchup, mushrooms and sherry. Salt and pepper to taste. Add duck meat removed from bones.




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