Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Mallards Tobassco sauce to taste
1/2 c Butter [melted] 2 tb Worchestershire sauce
2 tb Orange juice 1/2 ts Garlic salt
1 tb Lemon juice 1 md Onion [quartered]
1/4 c Onion [chopped] 1 md Potato [quartered]

1) Rinse the ducks and pat dry, then par-boil them in a large
saucepan, and drain. Sprinkle with salt to taste. 2) Combine the
butter, juices, chopped onion, tobassco sauce, worchestershire sauce,
garlic salt, and pepper to taste, mixing well... 3) Fill the ducks'
cavities with the quartered onions and potatoes. Make a slit in each
side of each breast... 4) Place on rack in roasting pan and
brush each with the butter sauce. Cover loosley with foil and bake in
a 375ø oven for 1« hours or `til tender, basting with sauce every 10
to 15 min... 5) Remove the foil and bake an additional 20 min. or
longer `til browned...

Source: from "Bill Saiff's Rod Reel Recipes for Hookin' Cookin'"
Re-typed with permission by Fred Goslin in Watertown NY on Cyberealm
Bbs. Home of KookNet at (315) 786-1120

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