Recipe - Duck A Lamata

2 Wild ducks (average 2 pounds
each)
One half (up to)
1 cup Water
One half cup Vinegar
4 tablespoon Curry powder
3 teaspoon Garlic powder
2 teaspoon Tumeric
1 One half teaspoon Tabasco
1 Apple

BASTING SAUCE
1 cup Honey
One half cup Orange juice
One half cup Lemon juice
3 tablespoon Curry powder

Soak ducks in cold water with One half cup vinegar for 2 or 3 hours. Remove and
pat dry with a towel. Rub the ducks inside and out with the next 4
ingredients. Slice apple in small pieces and place in cavity of ducks.
Place in roasting pan with approximately One half to 1 cup water and cover with
foil. Bake at 350ø until tender (about 1 to 1One half hours). To make basting
sauce, combine honey, orange juice, lemon juice and curry powder. Remove
foil, carve ducks and cover with basting sauce. Return to oven and bake,
uncovered, until glaze thickens (about 1 hour). Serve on a bed of white
rice and garnish with chutney. Yield: 4 to 6 servings.

AMATA SMITH (MRS. C. AUBREY)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.