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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 6 |
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From a 1989 NAHC Wild Game Cookbook. I'm not that crazy about duck but this was pretty good. I have also tried this with chicken which turned out real good also. Tip: Use regular rubber patches from store-bought rubber repair kits to fix small holes in leaky waders. But for extra protection cover the patches with duct tape. This gives added protection and adheres to a larger area than the patch alone. The waders should stay leak free and the thick rubber patch won't snag on anything and pull off. Ingredients:
2 large ducks, quartered |
lemon juice |
1/3 cup white wine |
1/3 cup oil |
1 tablespoon onion, grated |
1 garlic clove, crushed |
1 tablespoon paprika |
1 teaspoon worcestershire sauce |
1/4 teaspoon pepper |
1/4 teaspoon seasoning salt |
Directions:
1. Arrange duck quarters in shallow baking pan and brush with lemon juice. Combine remaining ingredients and brush mixture over ducks.
2. Roast in a 350 degree oven for 1 hour or until tender, basting frequently.
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