Preparation:

Salt and pepper ducks. Place in baking pan. Add half of onion and half of celery; place other half in body cavities. Strip bacon - 2 slices per bird across breas Tbsp Add to pan: water, herb seasoning, and bouillon cubes. Cook at 300° F for 3 hours, basting every 30 minutes.

Empty pineapple syrup into saucepan. Bring to boil, thicken to medium sauce with cornstarch. Add diced pineapple, stir, and pour over ducks.

Smaller ducks should cook 2 hours. When ducks have cooked, remove and wrap in aluminum foil to retain heat.

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

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