SHERRIED BAKED DUCK

      Title: SHERRIED BAKED DUCK
  Categories: Wild, Game
       Yield: 4 Servings
  
  
         1 c  dry sherry
       1/2 c  water
         2 TB vegetable oil
         1 TB butter
       1/2 ts white pepper
     1 1/2 ts dried parsley flakes
       1/4 ts red pepper
         2 oz bottled onion juice
         4    whole wild ducks
   :          salt to taste
         4    whole bay leaves
         1 lg onion
   :          orange slices (optional)
   
   Place sherry in a heavy medium saucepan; heat just until warm (do not
   boil). Remove from heat; ignite sherry, and let stand until flames
   disappear. Add next
         7    ingredients; heat well.
   
   Sprinkle ducks with salt. Place 1 bay leaf and an onion quarter in
   cavity of each duck; place ducks, breast side down, in a large
   roaster.
   
   Pour half of hot sherry mixture over ducks; cover and bake at 350
   degrees for 3 hours or until tender, basting occasionally with pan
   drippings.
   
   Reheat remaining sherry mixture, and pour mixture over ducks; cool.
   Cover ducks, and let stand in refrigerator 1 to 2 hours or until
   ready to reheat and serve, if desired.
   
   Cut ducks in half, and return to roaster. Cover and bake at 350
   degrees for 30 minutes or until hot. Place ducks on serving platter;
   garnish with orange slices and fresh parsley sprigs, if desired.
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