Deer Creek
Bed and Breakfast Inn

Thomasville, Georgia

Specialty Recipe

Wild Ducks with Orange Sauce

Ingredients

1 gallon water

2 onions, peeled and sliced

2 teaspoons sage

2 teaspoons celery salt

1 teaspoon black pepper

Accent seasoning salt

5 Tablespoons butter per duck

Orange Sauce:

One 6-ounce can frozen orange juice

One 10-ounce jar red currant jelly

juice of 2 lemons

2 tablespoons ginger marmalade (substitute orange marmalade if necessary)

Allow at least 1/2 duck per person to be served. Salt ducks, and in large pot combine: water, onions, sage, celery salt, black pepper, Accent and 5 tablespoons butter per duck. Place ducks, sage, onions, and celery salt in water and cook gently for 4 to 5 hours. Test often for doneness, since age of ducks will determine cooking time. As ducks become tender, remove from water and place in roasting pan. Reserve stock. Put 1 tablespoon butter inside each duck. Sprinkle inside and with out Accent and black pepper. Baste pan of ducks with 2 cups of stock. Add 4 tablespoons of butter per duck. Brown slowly for 20 to 30 minutes in 250-degree oven, basting often. Serve with Orange Sauce.

Orange Sauce: Combine ingredients in top of double boiler. Heat thoroughly. When dissolved and smooth, serve hot over roast duck.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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