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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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