|Tobassco sauce to taste|
1)Rinse the Duck and pat dry. . Sprinkle with salt to taste. 2) Combine the butter, juices, chopped onion, tobassco sauce, worchestershire sauce, garlic salt, and pepper to taste, mixing well. . . 3) Fill the ducks' cavities with the quartered onions and potatoes. Make a slit in each side of each breast. . . 4) Place on rack in roasting pan and brush each with the butter sauce. Cover loosley with foil and bake in a 375› oven for 1® hours or `til tender, basting with sauce every 10 to 15 min. . . 5) Remove the foil and bake an additional 20 min. or longer `til browned. . .
Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already have established a connection with on Sep 18, 1997
Recipe by: Bill Saiff's Rod and Reel Cookbook/Fred Goslin