Recipe - Red Currant Duck

6 Apple wedges
6 Onion wedges
6 Ducks
1 Jar (10oz) red currant
jelly
1/3 cup Worcestershire sauce
One half cup Butter

Put a piece of apple and piece of onion in each duck cavity. Place ducks
into a baking pan at least 2 inches deep. Add about One half inch of water to
pans. Cover and bake, at 325ø for 3 hours. Prepare sauce by simmering
jelly, Worcestershire sauce and butter in a double boiler for 15 minutes.
Skin and debone breasts. Place breasts in a pan and cover with sauce. Place
in refrigerator overnight. Bring to room temperature and heat at 325ø until
Serve warm with sauce accompanying it. (Refrigerating overnight may be
omitted.) hot. Yield: 8 to 10 servings.

WINIFRED SMITH WATKINS

(MRS. LARRY)

REFRIGERATE OVERNIGHT

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.