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BARBECUED DUCK
By Colin Wehrle

2 large ducks
4 tsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. tomato catsup
1 tbsp. butter

Disjoint ducks. Brown under broiler, basting frequently with sauce made of remaining ingredients. Sprinkle on salt and paprika before serving.

Duck Fingers
By Colin Wehrle

3 duck breasts
2 cups milk
2 onions
1/4 cup oil
1 cup flour

Cut meat from breasts into 1/4 inch thick slices and soak them in milk for 6-8 hours. Fry onions in oil. Drain milk, roll duck strips in flour and fry. Season to taste and serve with fried onions.

Pineapple Duck
By: Colin Wehrle

2 ducks, cleaned
1 (16 oz.) can pineapple, diced
Cornstarch for thickening

Remove cooked ducks from oven and quarter. Empty pineapple syrup into saucepan. Bring to boil, thicken to medium sauce with cornstarch. Add diced pineapple, stir, and pour over ducks. Serves 4.