- Small piece of onion
- Spoonful of olive oil
- Slice or two of bacon
- One carrot
- One leek
- Two bay leaves
- A piece of celery
- Any dressing you would make for a roast chicken
- Piece of onion
- Don't wash your ducks, but wipe them thoroughly with a clean cloth, inside and outside.
- Rub the back (inside and outside) with a small piece of onion.
- Salt and pepper them the same way.
- Tie them up tightly so the juice does not escape.
- Rub the breast of each duck with a spoonful of olive oil.
- Lay in your dripping-pan a slice or two of bacon, one carrot, one leek, two bay leaves, a piece of celery.
- Place the ducks on this, and let them cook in a moderate oven twenty-five minutes.
- Put in any dressing you would make for a roast chicken.
- With all your roast meats put in the bottom of your roast-pan a carrot cut in half, a piece of onion, celery and parsley.
- The same with boiled meats or fish, to give a foundation taste to your food.
Source - Cooking in Old Creole Days
Prepared by Morgan Payne
November 10, 2014