 |
CAJUN COUNTRY CREOLE DUCK
Cajun Creole sauce, cook first:
|
|
½ c. butter
1 med. onion, chopped
|
1 can tomatoes, chopped
2 bay leaves
|
|
Place all ingredients in saucepan and boil gently for 30 minutes.
|
|
Duck:
2 ducks
1 sm. apple
1 sm. onion
Celery
|
Salad oil
Bacon
Salt and pepper
|
|
Place ducks in stew pan and cover with water. Bring to a boil and parboil for 8 minutes. Remove from water and drain. Salt cavity and stuff with apple, onion, and celery slices. Rub outside of duck with salt, pepper, and salad oil. Turn duck breast side down in roaster and strip back with bacon. Pour Cajun Creole sauce over duck. Cover and bake at 300º for 2 hours or until meat at thick portion of leg is soft to touch.
We hope you enjoy this free recipe from America's finest cookbook! To see more of the recipes listed you may return to the recipe index.
To order your copy of Wild-n-Tame Fish-n-Game please proceed to the order page.
|
|
|
|
FREE SHIPPING