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Louisiana
Public Broadcasting Proudly Presents:
Lucy’s
Classic Cajun Culture & Cooking
Sample
Recipes
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| Ingredients: |
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ducks,
cleaned
medium onion, halved
small bell pepper, sliced
slices bacon
small red potato, quartered
salt and pepper to taste
cup oil
cups water
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Directions:
Prepare ducks. Season with salt and pepper. In cavity,
stuff half of onion, half of bell pepper and half of potato
in each duck. Sew cavity closed with a large sewing needle
and sewing thread. Add to hot oil in deep heavy pot. Brown
well on all sides over a medium heat. As you brown, you
may need to add dabs of water. Cover after each browning,
continue to turn over and over and add water until ducks
are tender. This usually takes about 2 1/2 hours, depending
on how tough the ducks are. Carve ducks on platter. Then
add a small amount of water to the bottom of the pot to
form a gravy. Serve over rice. Serves
4.
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