Judy Gray, B.H.S.
- 2 large ducks
- 1/2 bottle Lea & Perrins sauce
- 2 Tbsp soy sauce
- Lemon pepper
- Black pepper
- Potatoes (1/4 lb to a person)
- 1 onion
- 1 bell pepper
Marinate the ducks for at least three hours in 1/2 bottle of Lea & Perrins sauce and the soy sauce. Season heavily with both types of pepper. Don’t add salt; the soy sauce takes care of that.
After 3 hours, stuff ducks with potatoes, onion and bell pepper wedges. Place the remainder over and around the ducks. Place on grill in the marinade sealed tightly with aluminum foil.
They can be cooked in oven at 325°.
Make sure no moisture will escape.