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ROAST DUCK Salt and pepper inside of duck to taste, then stuff with a few pieces of celery, apple and onion. Stab breast portion in several places and insert slivers of garlic. Salt and pepper outside to taste, then smear liberally with peanut, vegetable or coconut oil or bacon fat. In an iron Dutch oven with a tight fitting lid, place 1 medium or small onion (chopped), 1 pod garlic, 1 stalk celery and about 1/4 bell pepper, all chopped fine. Add 1 bay leaf, a few dashes of ground thyme, Tabasco sauce, Worcestershire sauce and a little salt. Add a small amount of water, just enough to keep ingredients from burning, and add more water from time to time as needed. Place duck on rack in Dutch oven and cook with mixture so that flavors will steam through duck on rack. Keep cover on tightly and cook until duck is tender. Remove pulp from bottom of pot. Remove rack and brown duck in gravy, either by contin- uing to cook on top of stove or by putting it in oven. Cooked pulp may be returned to gravy, along with mushrooms, and served over rice with the duck. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |