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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Duck-A-La Choy Recipe

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This recipe for Duck-A-La Choy is from MT. BETHEL M.B.C. FOOD FOR THE SOUL 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:  
seasoned salt
red pepper
paprika
garlic powder
La Choy sauce
Lea & Perrine Worcestershire sauce
1 duck
Directions:
Directions:
Wash small to medium duck in cold water; pat dry. Preheat oven 375º. Season with red pepper, paprika, garlic powder and light amount of seasoned salt. Place duck in roasting pan; cover lightly. Let bake without uncovering at 325º for 1 1/2 hours, then drain duck of all excess; make pan completely dry. Place duck back in oven and begin to baste him with Lea & Perrins and La Choy sauces. Repeat this action every 10-15 minutes. Reduce heat to 200º. Sauces will cause duck to brown. When duck reaches perfected color, remove. Serve with brown rice or noodles.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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