Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Ducks, 4-5 pounds 3 Red onions - sliced
Salt 3 Carrots - sliced
Lemon juice - fresh 1 Orange - halved
Fresh ground black pepper

* remove excess fat.

Approx. Cook Time: 1:30

Preheat oven to 425 degrees F. Pat ducks dry. Trim wing tips. Rub
cavities with salt and lemon juice. Stuff each with orange half and
1/3 of red onion pieces. Pierce skin with fork. Truss ducks to hold
shape, season with salt and pepper. Arrange ducks breast side up in
large roasting pan, surround with sliced onions and carrots. Roast 15
minutes. Reduce oven temperature to 350 degrees. Turn ducks on one
side and roast 20 minutes, removing fat from pan occasionally. Turn
ducks on second side and roast 20 minutes removing fat from pan
occasionally. Arrange breast side up in pan, brush ducks with orange
sauce generously. Cook until duck juices run clear when ducks are
pierced in thick part of thighs about 25 minutes. For crisper skin,
preheat broiler. Broil ducks until crisp. Watch them carefully.
Transfer to platter and let stand 10 minutes.

Present ducks on bed of herbed rice with carrots from roasting pan if
desired. (discard onions) When ducks are carved, serve with orange
sauce.

From the November/December, 1992 edition of the Louisiana
Conservationist.
Source: Louisiana Conservationist
Submitted By HELEN PEAGRAM On 11-20-94

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