Roast Duck

U.S. Senator Allen J. Ellender, La.

Salt and pepper inside Duck to taste, then stuff with few pieces of celery, apple, and onion. Stab breast portion in several places and insert small slivers of garlic. Then salt and pepper outside to taste and smear liberally with oil.

In iron pot, with tight-fitting lid, place:

  • 1 medium onion
  • 1 pod garlic
  • 1 branch celery
  • 1/4 bell pepper
  • 1 Bay leaf
  • Few dashes of ground Thyme
  • Tabasco sauce
  • Worcestershire sauce
  • Salt

Chop the onion, garlic,celery and bell pepper fine. Add just enough water to keep it from burning; adding water from time to time as needed.

Place duck on rack in the iron pot and cook with above mixture so that flavors will steam through Duck on rack. Keep lid on tightly and cook until Duck is tender.

Remove pulp from bottom of pot; remove rack and brown Duck in Gravy, either by continuing to cook on top of stove, or putting it in oven. Cook pulp may be returned to gravy, along with Mushrooms and then served over rice along with Duck.

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