Preparation:

Rinse cleaned ducks. Stuff with onion, apple and orange pieces.

Melt butter in a heavy Dutch oven. Add sherry and bourbon.

Place ducks in Dutch oven and spoon liquid over ducks. Bring to a boil; reduce heat. Let simmer 2 1/2 hours, basting several times during cooking.

Serve over wild rice or wild and white rice mixed.

Servings: 2 to 4
Source:
Submitted by: Recipe Group Member
Date:

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