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| | | Deviled Duck | Favorite of Patrica Thomas - Put-In-Bay, Ohio
| | Course: | Main Entrée | | Servings: | 2-4 | |
Ingredients & Instructions:
1 tablespoon dry mustard
1 teaspoon salt
Dash of cayenne pepper
Juice of one lemon
2 tablespoons melted butter
Boil or roast a duck and let it become cool. Remove the skin and bones and cut the meat into bite size pieces. Boil the livers of the ducks and mash them up until a smooth paste is formed. Put the paste in a sauce pan with one tablespoon of dry mustard, one teaspoon of salt, a dash of cayenne pepper, and the juice of one lemon. Mix thoroughly; add two tablespoons of melted butter and one quarter cup of water. To this mixture, add 1 ½ pints of cold duck. Place the sauce pan over a moderate heat and stir the mixture until it is smoking hot. Pour the whole out on a hot dish and garnish with sliced lemon and sprigs of parsley.
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