Please do this and you will not be disappointed.....this is my recipe and i cook ducks a lot

Pot Roasted Ducks

Ingredients:

2 teal per person; 1 big duck per person (depends on the number of people eating)
3-4 Medium Yellow Onions. I usually cook 6-8 ducks so use that a rule of thumb for onions
3-4 Tablespoons of Garlic. Use same rule for onions.
2 cans of Mushrooms. Use the same rule for onions.
Olive oil/Bacon Grease. I prefer Bacon Grease.
2 Tablespoons of Sugar
3 Bell Peppers (I like the Tri-color but you can go with Green)
Bundle of Green Onion Tops
Flour for Thickening Purposes
Red Wine
Worcestershire Sauce
Tony’s
Chicken Stock
2-3 Cans of Beer

Process:

Season ducks with Tony’s, Red Wine, and Worcestershire Sauce.

DO NOT ADD ANY SALT TO THIS. THE TONY’S AND CHICKEN STOCK WILL BE PLENTY. IT’S USUALLY A GOOD IDEA TO BUY LOW SODIUM CHICKEN STOCK.

Pour thin layer of Olive Oil/Bacon Grease in the largest Magnalite Pot/Black Iron you can find. It has to be big enough for all the duck to lay flat in. You do not want them on top of each other.

Sprinkle the sugar in the oil.

Place ducks in the Pot on a medium/high heat. This part is the most crucial. I usually brown my ducks for 1 ½ hours. Every 20-25 minutes remove ducks from the pot and pour half can of beer in the pot and scrape the bottom. It might look like it is burnt but it is not. Just keep on scraping until all the black at the bottom is off and dissolved. Place ducks back in the pot and repeat this process 3-4 times within the 1 ½ hour of the browning process. You might have to add a little oil depending on if the ducks are sticking really badly. I might do this 45 minutes into my 1 ½ hour. Remove ducks after final browning is done.

Pour chopped onions, bell peppers, and garlic into the pot for browning. All of this will add liquid to the pot so it will be easy to watch. Cook down until they basically turn to mush. I throw my Red Wine in once they start to stick and then just scrape the bottom. I usually cook my veggies on a medium fire for about 45 minutes to 1 hour. Add you wine during this. A good splash every 30 minutes during the hour of cook down should suffice.

Place ducks back in pot with cooked veggies and brown for another 15 minutes.

Cover ducks in Chicken Stock until you can barely see them. Bring fire to medium heat and cover.

I usually add my 2 cans of mushrooms after about 1-2 hours of cooking. Cook ducks down until breast meat splits and back start to break

This post was edited on 11/27/12 at 4:10 pm