Barbecued Duck and Wild Mushroom Quesadilla (Gc)
INGREDIENTS:
3 Ducks; well washed
Salt to taste
Pepper to taste
1 Bottle (14-oz) ketchup
2 tb Worcestershire sauce
1 tb Vinegar
1/4 ts Cayenne pepper
1 Stick butter
1 1/2 c Hot water
2 Cloves garlic
1 sm Onion; chopped
1 cn (4-oz) mushrooms; chopped
-and drained; or fresh
-mushrooms, chopped
3 Ducks; well washed
Salt to taste
Pepper to taste
1 Bottle (14-oz) ketchup
2 tb Worcestershire sauce
1 tb Vinegar
1/4 ts Cayenne pepper
1 Stick butter
1 1/2 c Hot water
2 Cloves garlic
1 sm Onion; chopped
1 cn (4-oz) mushrooms; chopped
-and drained; or fresh
-mushrooms, chopped
Place ducks breast down in an electric skillet. Mix remaining ingredients, pour over ducks, cook on very low heat, covered, for 4 hours or until meat is very tender. Add water if needed. The last hour of cooking add chopped onion and mushrooms. This makes a good gravy. Yield: 6 servings.
KATHY COBB (MRS. THOMAS)
KATHY COBB (MRS. THOMAS)