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| - 4 pounds of duck |
| - 2 cooked and peeled potatoes |
| - 3 peeled and choped cloves of
garlic |
| - 1/2 lemon |
| - 1 peeled and sliced apple |
| - 4 tablespoons of corn starch |
| - 1 cup of oil |
| - 1/2 teaspoon salt |
| - 1/2 cup of light brown sugar |
| - 1 tablespoon worchestershire sauce |
| - 2 tablespoons lemon juice |
| - 1/2 teaspoon of hot pepper sauce
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| - 3 peeled and cut turnips |
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| Prepare the duck by cleaning it
and removing any fat. Place the apple, garlic and lemon in the
cavity of the duck. Steam the duck in a large pot at a rate
of 20 minutes per pound. Assuming a 4 pound duck that would
be a total of 80 minutes of steaming. After this you can remove
the duck from the water and cut it in half. Once the duck is
cut you can remove the bones. Add the salt to the duck and place
the oil in the pan. Put the corn starch on all parts of the
duck. After that you can brown the duck until it is crispy and
golden. In an additinoal pot combine the Worchestershire sauce,
brown sugar, lemon juice and hot sauce. Heat this compound until
it has dissolved. Place this mixture all over the duck and allow
it to stand for approximately 30 minutes. While it is standing
you should baste is several times with the sauce for best results.
Take the remaining vegetables and surround the duck with them
on a plater and serve. |
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