Ingredients

1 wild duck (mallard, redhead, etC.)
6 Tbsp. shortening
Salt and pepper to taste
1 Tbsp. fresh parsley
2 qts. hot water
1 C. onion, finely chopped
2 dozen oysters and juice
1/2 C. spring onions with green tops (chopped)

Cooking Instructions

Clean and pluck duck removing fine down by singing. Soak duck in salted water several hours, changing water at least twice. Cut in 6 pieces and salt and pepper. Brown in skillet with shortening and remove from pan. Make gravy by adding flour to same grease. Add onions, duck and hot water and cook on low simmering heat about 1 to 1 1/2 hours. Add oysters and parsley and simmer another 30-40 minutes. Serves 6.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: