Sherried Baked Duck

Submitted by dustin

YIELD

8 servings

PREP

30

COOK

READY

Ingredients

1

CUP SHERRY
dry *

½

CUP WATER

2

TABLESPOONS VEGETABLE OIL

1

TABLESPOON BUTTER

½

TEASPOON WHITE PEPPER

1 ½

TEASPOONS PARSLEY FLAKES
dried *

¼

TEASPOON RED PEPPER FLAKES

2

OUNCES ONION JUICE *

4

WHOLE WILD DUCKS *

1

X SALT
to taste *

4

EACH BAY LEAVES *

1

LARGE ONIONS

1

SLICES ORANGES
(optional) *

Directions

Place sherry in a heavy medium saucepan; heat just until warm (do not boil).

Remove from heat; ignite sherry, and let stand until flames disappear.

Add next 7 ingredients; heat well.

Sprinkle ducks with salt.

Place 1 bay leaf and an onion quarter in cavity of each duck; place ducks, breast side down, in a large roaster.

Pour half of hot sherry mixture over ducks; cover and bake at 350℉ (180℃) for 3 hours or until tender, basting occasionally with pan drippings.

Reheat remaining sherry mixture, and pour mixture over ducks; cool.

Cover ducks, and let stand in refrigerator 1 to 2 hours or until ready to reheat and serve, if desired.

Cut ducks in half, and return to roaster.

Cover and bake at 350℉ (180℃) for 30 minutes or until hot.

Place ducks on serving platter; garnish with orange slices and fresh parsley sprigs, if desired.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 77g (2.7 oz)

Amount per Serving

Calories 97 87% of calories from fat

% Daily Value *

Total Fat 9g 14%

Saturated Fat 3g 13%

Trans Fat 0g

Cholesterol 8mg 3%

Sodium 23mg 1%

Total Carbohydrate 1g 1%

Dietary Fiber 1g 3%

Sugars g

Protein 1g

Vitamin A 2% • Vitamin C 5%

Calcium 1% • Iron 1%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium