Preparation info
    • Difficulty

      Easy

Appears in
Taste the State: Signature Foods of South Carolina and Their Stories

By Kevin Mitchell and David S. Shields

Published 2021

  • About

Harry Hampton, “Woods and Waters,” The State (January 9, 1940)

Method

After the specimen was picked and singed it was hung on a knot on a live oak overnight to ‘cure’. Next night it was rinsed in brackish water from the river and liberally rubbed with salt. The pot was put on to boil in the meantime and when hot the duck was dunked and left to stew up. . . . Onion