Longleaf™ Grill

Cut the duck meat into strips. Coat with a mixture of flour, salt, pepper and sage. Brown in 1/2 cup hot butter in a heavy skillet over medium heat. Remove the meat. Add the mushrooms, onion and celery to skillet. Cook until tender, stirring occasionally. Add the duck, bacon, thyme, garlic salt and 1/4 cup …[Read More]

Saute the onions and ginger in 1/2 cup oil in a medium skillet. Add 1 teaspoon salt, spice powder, white wine and sugar and mix well. Stuff the cavitities of ducks with mixture and close, securing with skewers.

Bring a large quantity of water to a boil in a stockpot. Place the ducks in a clean …[Read More]

Rub the ducks with salt, pepper and garlic salt. Place breast side down in roasting pan. Combine the celery, onions, garlic, wtaer, worcestershire suace, mustard, nutmeg and lemon juice n a large bowl and mix well. Pour over the ducks. Bake at 350 degrees for 2 1/2 hours. You make a gravy by combining pan …[Read More]