As with many cooks, my mom altered a recipe she found years ago. Maybe it’s just my family’s way, but the primary modification involved adding an entire bottle of Sherry. The ducks were so tender and delicious and it’s been a staple in the Harris household served at many holiday dinners.
Ingredients:
- 2 ducks, with fat from base removed
- bacon drippings
- 2 cans bullion or consommé
- 1 bottle of Sherry
- 6 green onions, chopped
- 1/2 bunch parsley, finely chopped
- 1 can of water chestnuts
- 1/2 bag fresh mushrooms, feel free to go crazy
Preparation:
Wash and dry the duck removing fat from the base. Rub bacon drippings inside and out. Salt and pepper duck. Place duck in a roasting pan. Cover halfway in pan with half of the bottle of Sherry, consommé and water. Cook at 350˚F in the oven until half the water evaporates. Add the second can of consommé and the other half of the bottle of Sherry. Place back in the oven adding onions, parsley, water, chestnuts and mushrooms. Simmer together until cooked.