Mother's Duck
Yield
4 servingsPrep
30 minCook
2 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1ea |
duck
|
*
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
vinegar
paste |
*
|
| ½ | each |
onions
|
|
| ⅛ | cup |
butter
, optional |
|
| 1 | each |
carrots
|
|
| 1 | each |
celery stalks
|
|
| 1 | each |
garlic cloves
|
|
| 1 | x |
bacon drippings
|
*
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
duck
|
*
|
||
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
vinegar
paste |
*
|
| 0.5 | each |
onions
|
|
| 3E+1 | ml |
butter
, optional |
|
| 1 | each |
carrots
|
|
| 1 | each |
celery stalks
|
|
| 1 | each |
garlic cloves
|
|
| 1 | x |
bacon drippings
|
*
|
| 118 | ml |
water
|
|
Directions
Clean and wash duck inside and out.
Dry. Rub inside and out with salt, pepper, vinegar paste.
Stuff each duck with onion, butter, carrot, celery and garlic.
Place breast down in roaster and brush back with bacon drippings.
Add ½ cup water per duck. Set in hot oven for 20 minutes.
Turn oven to 350℉ (180℃) and bake 1½ to 2 hours, covered.
Remove cover to brown. Louisiana ducks are often so fat they do not need the butter.
