I got this recipe from a shotgun ad in the DU magazine in the 1970s.
I usually roast ducks or breasts at 375 and try to get them just a little rare. Here is the sauce recipe hope it works for you. The geese are much better after a day or so in the buttermilk. I also use the buttermilk for divers but do not soak the puddle ducks in milk.
Chesapeake BBQ duck Sauce:
½ lb butter (I use less)
½ cup catsup
1 tbls. Sugar
1 ½ tbls. Lemon juice
1tblsp. Worcestershire
ground pepper
1 tsp salt
1clove pressed garlic
1chopped small onion
½ tsp. Tabasco
SIMMER ALL ABOUT 5 MINUTES
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