Teal Duck a la Bigarade from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Clean the ducks and take the livers and fry them in a little melted butter. Season well with salt and pepper and a slight pinch of ground allspice and cloves an
Ingredients
- 3 Pairs of Teal Ducks
- 3 Bigarades, or Sour Oranges, or Citrons
- A Pinch of Ground Allspice and Cloves
- Salt and Pepper to Taste
- A Sauce Espagnole
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