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Duck over charcoal
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Duck, Ethnic, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Ducks | | | -salt and pepper | | 3
| cup | Wine vinegar | | 4
| | Lemons, (for juice) | | 1
| cup | Olive oil | | 2
| cl | Garlic, pressed | | 2
| | Onions, chopped | | 1
| can | Chopped pimientos | | 3
| tbsp | Soy sauce | | 1/2
| tsp | Oregano | | 12
| | Strips bacon |
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Procedures:
| 1 | Wash ducks thoroughly in cold water and dry. | | 2 | Season to taste with salt and pepper. | | 3 | Combine vinegar, elmon juice, olive oil, garlic, onions, pimento, soy sauce, oregano, s & p. | | 4 | Marinate ducks in this mixture at least 8 hours. | | 5 | Cook over charcoal fire that has burned down low. | | 6 | Close top of grill. | | 7 | Cook about 1 1 2/ hours. | | 8 | Place 3 strips of bacon on each bird and cook for 30 minutes more. | | 9 | 100 years of carolina cooking |
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