Sherried Baked Duck
Yield
8 servingsPrep
30Cook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sherry
dry |
*
|
| 118 | ml |
water
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
butter
|
|
| 2.5 | ml |
white pepper
|
|
| 7.5 | ml |
parsley flakes
dried |
*
|
| 1.3 | ml |
red pepper flakes
|
|
| 57.8 | ml/g |
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.
