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Barbecued Duck

2 Ducks
1/2 c Vinegar
4 tb Salt
1 c Sherry
1 c Ketchup
2 ts Mustard
2 ts Worcestershire

Soak ducks in vinegar, salt and enough water to cover for 2 hours. Pat dry and season. Grease skins with oil; put in roasting pan, breast down. Cover and cook at 325 for 45 minutes. Combine sherry, ketchup, mustard and Worcestershire. Turn ducks over and pour on sauce. Cover, and bake at 425 until done. Baste every 30 minutes. You may have to add more sauce.

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