Secret Recipes

Baked Pineapple Duck

• 2 mallard ducks cleaned
• salt and pepper
• 1 large onion, chopped
• 2 ribs celery, chopped
• 4 slices bacon or salt pork
• 3 cups water
• 1 tsp prepared herb seasoning
• 2 chicken bouillon cubes
• 1 (16 oz.) can pineapple, diced
• Cornstarch for thickening

Salt and pepper ducks. Place in baking pan. Add half of onion and half of celery; place other half in body cavities. Strip bacon (2 slices per bird) across breast. Add to pan: water, herb seasoning, and bouillon cubes. Cook at 300°F for 3 hours, basting every 30 minutes.

Empty pineapple syrup into saucepan. Bring to boil, thicken to medium sauce with cornstarch. Add diced pineapple, stir, and pour over ducks.

Smaller ducks should cook 2 hours. When ducks have cooked, remove and wrap in aluminum foil to retain heat

Servings:

4