Rosemary Duck

2 large wild ducks
2 cups burgundy
2 tablespoons vinegar
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon while pepper
1/2 teaspoon Tony Chachere's seasoning
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon tarragon
1/4 teaspoon marjoram
1 teaspoon rosemary

Remove legs and breasts from two ducks. Place in a bowl and add all the other ingredients. Mix the marinade well. Liquid should completely cover the meat; if not, add enough burgundy to do so. Place in refrigerator overnight and turn the meat over a couple of times, if possible. Place meat and marinade in a shallow pan and then cover the pan, if possible. Cook for approximately 1-1/2 hours.

Serves 2

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Cajun Country -- New Iberia, Louisiana