Moonshine duck
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ducks | |
| 1 | can | Water |
| 2 | Apples; chopped | |
| Cooked crumbled bacon | ||
| Celery | ||
| Cooked rice | ||
| 2 | cans | (10 1/2 ounces each) consomme; undiluted |
| L-1/2 cups butter | ||
| 1 | Jar; (5 ounce) currant jelly | |
| ⅔ | cup | Sherry |
| 4 | tablespoons | Worcestershire sauce |
| ½ | cup | Bourbon |
Directions
MOONSHINE SAUCE
> From: Morton Design Graphics <mortondg@...> > Newsgroups: rec.food.recipes
Stuff ducks with apple and celery. Place breast down in consomme and water.
Cover tightly and bake at 350 for 3 hours. Duck should be very tender.
Slice breast away. Place duck breast in greased, shallow casserole. Pour sauce over duck, cover and bake at 350 just until hot. Place breast on mound of rice and sprinkle with bacon. Pass sauce as gravy. This is a must! MOONSHINE SAUCE:
In a saucepan, slowly heat all ingredients. If too thin, thicken with a little flour. Yields 6 to 8 servings Posted to bbq-digest by "John Mitchell" <linjon@...> on Aug 18, 1999, converted by MM_Buster v2.0l.