Preparation:

Allow one lbs of duck per person.

Dry them thoroughly inside and out and rub inside with salt. Fill the insides with skinned whole onions. Place in an uncovered roasting pan, cover breasts with bacon. Add dry red wine and cook in a 325° F oven for 10-12 minutes per lbs for rare ducks (really marvelous), 15-20 minutes per lbs for well done.

Baste frequently with drippings to which the dry red wine was added.

Mix cold water with drippings and thicken with flour for gravy

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:

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