1.Head red cabbage,shredded
1.onion chopped
salt
6.ounces of salt pork diced
2. mallards(ducks) around 3 pounds each
1/2 cup of red wine or chicken broth
1.Put cabbage and onion into a bowl,and sprinkle with salt let stand for
10 minutes then squeeze out the liquid.
2.Fry salt pork untill golden.then add cabbage mixture and wine.Cover
and simmer for 20 minutes.
3.Place ducks into a roasting pan and bake at 425f for 30 mins.
4.drain off fat and spoon cabbage mixture over ducks.Reduce heat to 350f
bake for another 45 minutes serves about 4 people.
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