Teal Ducks Roasted from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Clean the duck nicely, and put one truffle and a lump of butter about the size of a peanut, with salt and pepper, on the inside. Rub well with salt and pepper and a little butter melted. Take a thi...
Ingredients
- A Tablespoonful of Butter
- 2 Tablespoonfuls of Water
- 6 Truffles
- 6 Thin Strips of Bacon
- 3 Pairs of Teal Ducks
- A Currant Jelly
- 6 Slices of Toast
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