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 web posted October 1, 2007 Ingredients: 1 duck 1/2 onion 1 apple, quartered Salt and pepper Butter 1/2 cup dry red wine or sherry 1 can mushrooms 1 cup white, seedless grapes, cut in half Rub duck with seasoning and stuff with onion and apple. Brown well, in butter in a deep pot or kettle, on top of stove. About 30 mins. before finished cooking, add mushrooms with the juice from the can and grapes. Add red wine, salt and pepper and cover tightly. Reduce heat to very low and cook until tender. If additional liquid is needed, add more red wine. Ducks may be turned over once during cooking. 1 duck will serve 2 to 3 people. (Tip: Use the gravy or roux to serve over wild rice). For all
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We still need recipes for Cooking Section WEBNEWS – Send in your favorite or favorites. There is no limit to the number of recipes you can send in. With the Editor’s wife being the driving force behind her own personal section, help her create an exchange of local favorites, home cooking, grilling, sauces, and deserts! Send in your submissions here. |
