Submitted by Carmen Cook
on Friday, December 20, 2002
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Makes:
2 servings
Prep Time:
30 minutes
Cook Time:
18 minutes
Ready In:
48 minutes
Early in the morning hours when it cold and wet, better if it is raining, the Cajun hunter secures his seat in his "duck blind". Here he will shoot his limit of wild ducks or geese if all is on his side, the weather, the water and his wonderful dog. The recipe here is what you make once your hunter comes home with the birds! Aunt Carmen gave me this recipe many years ago. She had gotten the recipe from the Button Willow Club.
Ingredients
1 duck well cleaned
1 small onion
1 small orange
4 tbsp bar-b-que sauce
4 tbsp sherry
salt and pepper to taste
Directions
Stuff the duck with onion and orange. Rub well with salt and pepper above the skin and below the skin. Place the duck breast down in aluminum foil large enough to completely seal the duck. Pour bar-b-que sauce and sherry over the duck and seal.
Bake at 275 degrees for 3 hours. You will find this style of baking leaves very little of the "wild game" taste in the duck.
