2 ducks
1 cup wine vinegar
Salt and pepper to taste
1/2 cup flour
1/2 cup fat

Skin the ducks and cut into serving-size pieces. Cover the pieces with water to which the vinegar has been added. Let stand in liquid for several hours or overnight. Drain the duck pieces and dry them. Salt and pepper each piece and roll it in flour. Brown the pieces in a skillet in hot fat and put them in a baking dish.

Make the following barbecue sauce:
1 lg. onion, minced
1 garlic clove, minced
4 stalks celery, chopped fine
4 tbsp. salad oil
2 cups consomme
1 bay leaf
1 cup tomato juice
2 tsp. Worchestershire sauce
4 peppercorns
1 sprig parsley, minced

Cook onion, garlic, and celery in the oil until tender but not brown. Add remaining ingredients and simmer for 30 minutes. Pour sauce over the duck pieces and bake at 350 degrees F. for 3 hours or until tender.

Revised 2/17/2006.