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OHIO CLASSICS: FAVORITE DUCK RECIPES FROM THE BUCKEYE STATE
Potted Duck
Daniel & Beth Lipp - Sandusky, Ohio
Course:Main Entrée
Servings:2-3
Ingredients & Instructions:
6 strips fat salt pork
½ onion sliced
½ teaspoon sage
Brown flour
Clean, wash well, and truss the ducks without stuffing, trying down the legs and wings with tape. Fry one half dozen strips of fat salt pork until they are crisp in a broad bottomed pot, adding one half of a sliced onion, and one half a teaspoon of sage. Lay the ducks in the pot and cover with warm, not hot water. Put a tight lid on the pot and cook very slowly and steadily for three hours. Take the ducks out of the pot and undo the tapes. Lay them on a hot dish. Strain the gravy and thicken with brown flour. Boil up sharply and pour a little over the ducks and the rest can be served separately.
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