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Flour-Crusted Pepper Duck

Flour-Crusted Pepper Duck

by Tiffany Haugen

2 medium ducks, dressed

1 lemon, quartered

Pepper Rub:

1/2 tbsp lemon pepper

2 tsp celery salt

2 tsp dry mustard

1 tsp granulated onion

1 tsp granulated garlic

Zest of 1 lemon

Flour Crust:

5 cups flour

1 cup water

In a small bowl combine rub ingredients.  Stir until thoroughly combined.  Generously coat ducks inside and out with rub. Stuff with lemon quarters and set aside.  In a large bowl, mix flour and water until a stiff dough is formed.  Add more water if needed.  Divide dough into 2 equal parts.  On a floured surface, roll dough out so it is large enough to fold over the whole duck.  Place seasoned duck on top of rolled crust, breast-side down.  Fold crust over and lay seam-side down in a greased casserole pan.  Repeat with remaining duck.  Bake in a preheated, 400º oven, 1 hour.  Serve ducks in crust, break open and carve.  Do not eat the crust.

Note: For signed copies of Tiffany Haugen’s latest cookbook, Cooking Game Birds, send a check for $20.00 (free S&H) to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489, or visit www.tiffanyhaugen.com.

 
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