1 cup dry sherry 1/2 cup water 2 tablespoons vegetable oil 1 tablespoon butter 1/2 teaspoon white pepper 1 1/2 teaspoons dried parsley flakes 1/4 teaspoon red pepper 2 ounces bottled onion juice 4 whole wild ducks salt to taste 4 whole bay leaves 1 large onion orange slices (optional) Place sherry in a heavy medium saucepan; heat just until warm (do not boil). Remove from heat; ignite sherry, and let stand until flames disappear. Add next 7 ingredients; heat well. Sprinkle ducks with salt. Place 1 bay leaf and an onion quarter in cavity of each duck; place ducks, breast side down, in a large roaster. Pour half of hot sherry mixture over ducks; cover and bake at 350 degrees for 3 hours or until tender, basting occasionally with pan drippings. Reheat remaining sherry mixture, and pour mixture over ducks; cool. Cover ducks, and let stand in refrigerator 1 to 2 hours or until ready to reheat and serve, if desired. Cut ducks in half, and return to roaster. Cover and bake at 350 degrees for 30 minutes or until hot. Place ducks on serving platter; garnish with orange slices and fresh parsley sprigs, if desired.
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