Thread: change a choke
View Single Post
Unread 10-25-2011, 08:59 PM   #22
Member
Steve McCarty
Forum Associate

Member Info
 
Join Date: Sep 2011
Posts: 1,238
Thanks: 0
Thanked 306 Times in 211 Posts

Default

Quote:
Originally Posted by Francis Morin View Post
Whether you pick or skin your ducks- try this- Marinade in Vernor's ginger ale for 48 hours- the ginger in it works wonders- then stuff the cavities with good wet sauerkraut and lace up to seal that in-- cover the breasts with cheap cut bacon peppered and then sprinkled with brown sugar- you can even add apple slices to the sauerkraut if you wish- I do--cook in a covered Pyrex dish- I use Reynolds wrap to seal the birds and keep in moisture- about 45 minutes to 1 hour at preheated 500 degree over- high heat over a shorter time span (rather than 325 degrees for hours as per the Thanksgiving Day Turkey) is the secret- I like cold Ginger schnapps as a "table wine" with this recipe- wild rice with mushrooms, Caesar salad, and raisin laced rum pudding lit up with Cognac for dessert with Cajun chicory coffee- Yasss indeeedy!!
I'll tell my wife. She's the cook round these parts. Thanks, sounds good to me.
Steve McCarty is offline   Reply With Quote