Barbecued Mallards or Coots
4 mallards or coots
1 tsp. basil
1 tsp. salt
1/4 tsp. fresh ground pepper
1 cup orange marmmalade
1/2 cup orange juice
1 T. soy sauce, cornstarch and water
Broil ducks or coots on rotisserie for about an hour. Combine remaining ingredients except cornstarch in a sauce pan. Bring to boil. Make a thin paste of corn- starch and water. gragually add to orange mixture, stirring continuously. Cook until mixture coats a spoon. Baste birds with sauce 3 times during the last 30 minutes of cooking time.
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