Ingredients
- 7 ingredients
- 4 bay leaves (whole)
- 1 onion
- 1 orange
- 1 bay leaf
- 1/2 sherry mixture over ducks (hot)
- 1/4 in cavity of duck
- 240 ml dry sherry
- 120 ml water
- 55 ml bottled onion juice
- 30 ml vegetable oil
- 14 gr butter
- 2 gr pepper (red)
- 1 gr parsley flakes (dried)
Cut ducks in half, and return to roaster. Cover and bake at 180ºC or 30 minutes or until hot. Place ducks on serving platter; garnish with orange slices and fresh parsley sprigs, if desired.