Title: Barbecued Duck
Categories: Game Onion Potato
Yield: 4 Servings

	lg	Mallards
1/2	c	Butter [melted]
2	tb	Orange juice
1	tb	Lemon juice
1/4	c	Onion [chopped]
		Tobassco sauce to taste
2	tb	Worchestershire sauce
1/2	ts	Garlic salt
1	md	Onion [quartered]
1	md	Potato [quartered]

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

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