Ingredients Jump to Instructions ↓

  1. 3 wild ducks, cleaned

  2. 5 tablespoons LeBlanc's Barbecue Cane Jelly

  3. 4 tablespoons LeBlanc's Cane Seasoning

  4. 3 tablespoons vegetable oil One and one-half cups chopped onions

  5. 3 garlic cloves, minced

  6. 1 celery rib, chopped One-half cup chopped green bell peppers

  7. 1 tablespoon salt †

  8. 8 ounces fresh mushrooms

  9. 1 cup water One-fourth cup white wine

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. Cut the ducks in half lengthwise. Clean out the cavity. Make an incision in each breast and stuff with one and one-half tablespoons of the cane seasoning and 2 tablespoons of the Barbecue Cane Jelly. Brown the ducks in hot vegetable oil. Add the onions, garlic, celery, and bell peppers. Cook, stirring, on medium-high heat. Add the salt, mushrooms, wine, and one-half cup water. Cover and bake for 1 hour. Remove the ducks from the oven and transfer them to a casserole dish. Spread 3 tablespoons of Barbecue Cane Jelly over the ducks and return to the oven, increasing the temperature to 400 degrees, and bake uncovered for 3 to 4 minutes. Place the pot with the pan drippings and mushrooms on top of the stove and add the remaining water. Bring to a boil. Season with additional salt if necessary. Serve the duck halves with rice topped with the mushroom gravy. Makes 2 servings


Send feedback